Ricotta Semifreddo with Warm Rhubarb Compote

Ricotta Semifreddo with Warm Rhubarb Compote

Serves 6

Semi-freddo means half frozen in Italian. It抯 similar to ice cream but grainier in texture. It can be frozen in a loaf pan and sliced. Remember to put this in the fridge an hour before serving if you抳e made it in ramekins or bowls.

This is great with spring rhubarb and can be served with fresh berries in the summer. Without the rhubarb, the carb count goes down to 2.42 grams per serving.

• 1/2 cup whipping cream
• 1 vanilla bean, split
• 1/2 lb. ricotta cheese
• 1 tsp. pure vanilla extract
• 2 egg yolks
• liquid sweetener to equal 1/4 cup
• pinch of sea salt
• 1/2 cup whipping cream
• 1/2 lb. fresh young rhubarb with pink stems
• 2 Tbsp. water
• 1/3 cup Splenda

Combine the first 1/2 cup (120 ml) of whipping cream and the vanilla bean in a small pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the seeds from the vanilla bean and add to the cream. Discard the bean.

In a food processor, puree the ricotta cheese and vanilla until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.

Beat the egg yolks, sugar and salt until thick and lemon coloured. Fold into the ricotta mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into 6 6-oz. attractive serving bowls or ramekins and freeze.

For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch (2.5-cm) pieces. Place in a non corrodible saucepan the water. Cover and set over low heat. Stew gently for 30-45 minutes until soft. Cool slightly andThe rhubarb can be cooked a few days in advance

To serve, remove the semi-freddo from the freezer and place in the fridge an hour before serving. Gently rewarm the compote and spoon on top of each semi-freddo. Serve immediately.

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