Semifreddo with exotic fruits from Alexandra Diaz and Geneviève O'Gleman

Preparation time 10 minutes

Total time: 4 hours 30 minutes

Ingredients

SEMIFREDDO WITH RICOTTA, HONEY & RUM

500 mL (2 cups) ricotta cheese
1/2 package light cream cheese (about 125 g)
80 mL (⅓ cup) honey
1 egg yolk
10 mL (2 tsp.) rum (optional)
5 mL (1 tsp.) pure vanilla extract
A pinch of salt

EXOTIC FRUIT TOPPING

3 passion fruits
500 mL (2 cups) your choice of exotic fruits (sliced star fruit,
diced mango,
papaya balls cut with a melon baller,
kumquats sliced with skin on)
15 mL (1 tbsp.) fresh mint leaves (about 6–8 leaves)

Directions

Line a 23 cm x 12 cm (9 in. x 5 in.) loaf pan with plastic wrap.
Combine all semifreddo ingredients in a food processor until smooth and even. If necessary, scrape sides with a rubber spatula.
Empty mixture into loaf pan, cover with plastic wrap, and freeze for at least 4 hours.
When ready to serve, flip semifreddo onto a serving plate and leave at room temperature for 20 minutes.
In the meantime, cut passion fruits in half, scoop out pulp with a spoon and spread over semifreddo.
Top with exotic fruit and fresh mint and serve.

CHEF’S SECRET

Explore a variety of exotic fruits: dragon fruit, lychee, longan, mangosteen. Discover kumquats, which look like little, oval-shaped oranges—their skin is tender so you don’t need to peel it off before eating. And get bewitched by the aromas of passion fruit—wait for the fruit to ripen before eating for an explosion of taste (fruit is ripe when skin is wrinkled).

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