Basilikum-Ricotta-Semifreddo mit Balsamico-Erdbeeren
Fresh basil, creamy ricotta, and lime are combined to create a delicate semifreddo. It's served with marinated strawberries in red wine and balsamic syrup and homemade pine nut brittle. The preparation is simple, the flavor sophisticated – perfect for warm days!
Ingredients · Servings 6
- 1 bunch of basil
- 250 g Ricotta
- Juice and grated zest of 2 organic limes
- 150 ml Stage
- 2 egg whites
- 80 g sugar
- a little icing sugar for dusting
- Freezer-safe container approximately 10 x 28 cm
- 50 g pine nuts
- 50 g sugar
- 75 ml Balsamic vinegar
- 100 ml red wine
- 50 g sugar
- 400g strawberries
Method · 45 min
- Rinse the basil, shake dry, and pluck off the leaves. Set aside a few for garnish. Place the remaining leaves in a tall container with the ricotta, lime juice, and zest, and purée with an immersion blender until very smooth.
- Whip the cream until stiff peaks form. Beat the egg whites until stiff peaks form, gradually adding the sugar. Gently fold the beaten egg whites and whipped cream into the basil-ricotta mixture. Pour the mixture into a foil-lined container to a depth of about 2 cm and freeze for 3 hours.
- Place the pine nuts, sugar, and 25 ml of water in a pan and heat, stirring constantly, until the sugar dries out. Continue stirring until the sugar begins to melt again and coats the pine nuts in a golden brown. Spread the brittle onto a sheet of baking paper and let it cool.
- Reduce the balsamic vinegar, red wine, and sugar to about 100 milliliters, then let it cool. Meanwhile, wash and hull the strawberries, then halve or quarter them depending on their size. Mix the strawberries with the balsamic syrup.
- Remove the semifreddo from the mold using the foil and cut it into pieces. Serve with balsamic strawberries and praline. Garnish with a few basil leaves and dust with powdered sugar, if desired.
Basil
- 250 g
- 150 ml
Scene
protein
- 80 g
Zucker
Crispy
- 50 g
pine nuts
- 50 g
balsamic strawberries
- 75 ml
Balsamic vinegar
- 100 ml
red wine
- 50 g
Zucker
- 400 g
Recipe for
For the semifreddo
Whip the cream until stiff. Beat the egg whites until stiff peaks form, gradually adding the sugar.
Gently fold the beaten egg whites and whipped cream into the basil-ricotta mixture. Spoon the mixture into the foil-lined container to a depth of about 2 cm.
Pour the mixture into the lined mold and place it in the freezer for 3 hours.