A bite of this melt-in-your-mouth frozen Italian dessert will satisfy any sweet-tooth or chocolate lover out there. Comprising of cocoa powder and low-fat ricotta, expect rich and creamy goodness paired with fresh, frozen berries that’ll bring a welcome zing to the sweet and indulgent semifreddo.
- 1 tbsp cocoa powder
- ¾ cup (40 g) icing (confectioners') sugar
- 1 egg, separated
- ¾ cup (70 g) low-fat ricotta
- 100 g fresh mixed berries
Lightly grease one ¾ cup (180 ml) hole of a mini loaf pan. Line base and two long sides with baking paper, extending paper 2 cm above edges.
Whisk sifted cocoa and icing sugar, egg yolk and ricotta in a small bowl until smooth.
Beat egg white in a small bowl with an electric mixer until soft peaks form; fold through chocolate mixture, in two batches. Spoon into pan hole. Freeze for 4 hrs or overnight.
Remove pan from freezer 10 mins before serving. Cut in half and serve topped with berries.