Semifreddo Ricotta, Pears Caramellate and Dark Chocolate

Semifreddo Ricotta, Pears Caramellate and Dark Chocolate

Story of the Dish

This dessert represents modern Italian pastry: frozen, elegant, and balanced. The creamy ricotta semifreddo is enriched with caramelized pears and bitter dark chocolate, creating a dessert with different temperatures and textures.

Ingredients

Serves: 10

Semifreddo

• 2 cups ricotta cheese

• 1 cup heavy cream

• ¾ cup sugar

• 4 egg yolks

• 1 teaspoon vanilla

• Zest of 1 lemon

Pear Layer

• 4 pears, diced

• 3 tablespoons brown sugar

• 2 tablespoons butter

• 2 tablespoons Marsala wine

Chocolate Sauce

• 5 oz dark chocolate

• ½ cup heavy cream

Preparation

Cook pears with butter, sugar, and Marsala until golden and caramelized. Cool.

Whip egg yolks with sugar over a double boiler until thick and creamy. Add ricotta, vanilla, and lemon zest.

Fold in whipped cream and incorporate the pears. Freeze in a loaf mold for at least six hours.

Prepare the chocolate sauce by melting dark chocolate with warm cream.

Slice the semifreddo and serve with warm chocolate sauce.

Wine Pairing

• Barolo Chinato

• Recioto della Valpolicella

• Passito di Vin Santo

• Amarone della Valpolicella

• Moscato Rosa

Chef Tips

Remove semifreddo from the freezer 10–15 minutes before serving. The texture should be creamy, not frozen solid.

Chef Gianluca

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Handmade Gnocchi

$91.23

January 9, 2030, 6:30 – 8:30 PMVia Toscana

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