Per serving
- Calories
- 197 kcal
- Protein
- 8.8 g
- Carbohydrates
- 26.5 g
- Fat
- 7.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Part-skim ricotta100 g
- Figs2
- Honey5 g
- Lemon zest1 g
Contains: lactose,
In season: August – September
Method
- Wash the figs; grate the lemon zest, just the yellow part.
- Blend the ricotta with the honey, lemon zest and one fig cut into pieces until smooth.
- Dice the other fig and fold it into the cream.
- Line a small mould with cling film, so the semifreddo turns out easily, pour in the mixture and freeze for 3 hours.
- Leave to soften for 15 minutes at room temperature before serving.
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