Ricotta semifredo with pumpkin puree and chocolate

Category: Dairy and egg dishes
Ricotta semifredo with pumpkin puree and chocolate

Ingredients

For the basics:
Whipping cream 250 ml.
Powdered sugar 50 gr.
Ricotta cheese 50% fat 250 gr.
Additives:
Chocolate cream 150 gr.
Cookies (I have Croquet) 12 pcs.
Fruit or berry puree 150 gr.
Milk for dipping cookies 100 ml.

Cooking method

  • This recipe grew out of the "Semifredo with Raspberry" Ricotta Bonfesto cheese lid recipe
  • Ricotta semifredo with pumpkin puree and chocolate
  • and also thanks to the "brick" recipe from Irishechka Caviar. I wanted everything at once))) So I combined it. But I didn’t use any fruits or berries. I have a full pumpkin freezer. It must be disposed of. And the pumpkin-cinnamon-chocolate combination is simply stunning. It turned out very, very tasty! But you can take berry or fruit.
  • Ricotta semifredo with pumpkin puree and chocolateI defrosted the pumpkin (about 350 g frozen). I drained the water and boiled it in the microwave with 1/2 teaspoon of cinnamon. Until soft. Then she rubbed the blender with her foot, added a tablespoon of powdered sugar.
  • Ricotta semifredo with pumpkin puree and chocolateFor the base, ricotta (current is required 50% fat, otherwise there will be grains) grind with powdered sugar for less than a minute. I did it in a food processor with a whisk for thick dough. You can also use a mixer. But not with a blender. Then beat the cold cream separately until stiff peaks. If in doubt about the cream, add a thickener. Now mix everything together with a spatula very quickly and not for long.
  • Ricotta semifredo with pumpkin puree and chocolateCover the form where we will prepare the semifredo with cling film or a plastic bag. You can like me in the photo.
  • Ricotta semifredo with pumpkin puree and chocolateNow let's get down to cookies. I have our Belarusian "Croquet" from Spartak. Dip the cookie into milk, apply a layer of pumpkin or berry puree. Cover with another cookie. There are 6 pairs.
  • Ricotta semifredo with pumpkin puree and chocolateNow 4 pairs should be greased on top with chocolate paste or cream. I cooked the cream according to the recipe below in the note.
  • Ricotta semifredo with pumpkin puree and chocolateWell, mashed potatoes again.
  • Ricotta semifredo with pumpkin puree and chocolatePut 1/3 of the ricotta base on the bottom of the mold.
  • Ricotta semifredo with pumpkin puree and chocolateWe put four missed pairs in the center. And the two remaining on the sides. If the paste or puree remains, you can grease it on top.
  • Ricotta semifredo with pumpkin puree and chocolateWe put a cheese mass around. We knock a little on the table with a shape so that the mass is distributed.
  • Put it in the freezer overnight. And in the morning, put it in the refrigerator to thaw. Then the cookies will be soft completely.

Note

Ricotta semifredo with pumpkin puree and chocolate

Many thanks to Bonfesto for the excellent cheese and recipe, and Irochka-Ikra for the idea of ​​molding!

chocolate cream recipe:

Grind 2 egg yolks with 1/2 cup sugar. Add 1 tbsp. l. cocoa and 1h. l. flour. Stir / grind, dilute 1.5 tbsp. hot milk. Boil until thick. Strain if it's important.
or this glaze is perfect

Ricotta semifredo with pumpkin puree and chocolateChocolate glaze
(Tumanchik)



With love, Your Tumanchik

filirina
Well, Irishkin, well, an entertainer! How delicious it looks !!! Only ricotta is missing from our sale ...
Tumanchik
Irina, thank you so much for paying attention to the recipe. It is very tasty and cooks very quickly.
Quote: filirina
Only ricotta is something we have and sales are gone ..
try to take a very fat cottage cheese and rub it twice through a sieve. you can't tell!
kristina1
Tumanchik, Irishkinathat you are out of print, recipe by recipe, well done., recovering ,, cool recipe
Tatka1
Irishkinawhat an amazing recipe
Thanks for it!
Ikra
Tumanchik, Blimey!!!!! Here is a relative of my brick wound up !!!! I'm lying here in a swoon!
Tumanchik
Quote: kristina1
that you are sold out, recipe by recipe
and this is only half))) it turns out.time is always short. but I cook a lot. and when there is a minute or two, then I spread more.
Tatka1-Tanyusha, thank you very much)
Ikra-Irochka, I thought to do this semifredo, but putting whole cookies lit up only after your "brick". and thought just breaking) Thank you dear for your attention!
ang-kay
Irishkina, a beautiful dessert turned out. Thank you)
Tumanchik
Angela, thank you dear. I tried to)

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