Semifreddo of RiCcotta Valcolatte with berries

For 4 people – 15 minutes preparation – 4 hours of rest

  • 300 g of RiCcotta Valcolatte
  • 60 g of powdered sugar
  • 4 g of gelatin in sheets
  • 100 g of frozen berries
  • 1 tablespoon vanilla extract (optional)
  • For the sauce: 200 g of frozen berries, 1 tablespoon of sugar
  1. Soak the gelatine in cold water for 10 minutes.
  2. Put the ricotta in a bowl together with the sugar and vanilla flavor and work with a spoon, until the mixture is smooth and free of lumps.
  3. In a saucepan, heat a couple of tablespoons of water over low heat, remove from heat and add the well-squeezed gelatin. Let cool and add to the mixture together with 100 g of frozen berries.
  4. Place the mixture in an 18X9 cm loaf pan lined with plastic wrap or parchment paper and then in the freezer and let it rest for 4 hours.
  5. In the meantime, prepare the sauce for garnishing by cooking the remaining berries over low heat with a spoonful of sugar for about 5 minutes.
  6. Remove the semifreddo from the mold and garnish it with the berry sauce.