Australian Gourmet Traveller recipe for fig, honey and ricotta semifreddo by Beccofino, Brisbane.
Category: not set
Cuisine: not set
150 gm dried figs coarsely chopped
150 gm caster sugar
95 ml brandy
½ tsp bicarbonate of soda
125 gm firm ricotta
100 gm eggwhites (about 4)
250 ml pouring cream (1 cup)
To serve: toasted flaked almonds honey, fresh figs cut into quarters and honeycomb (optional)
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