I didn’t set out to make a semifreddo, it just evolved into one. I was intrigued by the utter simplicity of a classic Italian dessert that should have taken no more than 5 seconds to make in a blender; ricotta, sugar, espresso and dark rum. A quick blitz, nothing more.
Unfortunately, the overnight ‘setting’ process didn’t happen, so I folded in some whipped cream which didn’t in any way detract from the wickedly good combination of rum and coffee. It was still a bit runny for my taste so I stuck it in the freezer for 20 minutes after which it was absolutely perfect.
This is a bit on the boozy side, so is unsuitable for the very young; however, adult children will love it and you can make this in under 30 minutes – from blender to freezer to table – in fact just about the same time it takes to eat your main course.
ESPRESSO & RUM SEMIFREDDO
1.5 lbs (680g) of ricotta
2/3 cup (160ml) of sugar (caster sugar in the UK)
5 tablespoons of good, dark rum
1/2 cup (120ml) of cold espresso, plus 2 tablespoons
1/2 cup (120ml) of heavy whipping cream, beaten into soft peaks
A few coffee beans for decoration
Put the ricotta, sugar, rum and espresso in a blender – blend until creamy. Transfer to a bowl and with a large metal spoon, gently fold in the whipped cream.
Divide between dessert glasses ( I like martini glasses) – put them on a tray and stick in the freezer for 20-30 minutes. Top each with a few coffee beans before serving.