Ricotta Semifreddo with Seabuckthorn
Recipe courtesy of Sarah Galvin, BSHEc , columnist for the Western Producer 1/2 cup sugar1/4 cup 2% milk1/4 cup honey1/2 teaspoon freeze-dried nvigorate seabuck
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Cooking tools:
- Blender
- Hand mixer
- Loaf pan
- Plastic wrap
- Saucepan
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Spoon
- Paring knife
- Chef's knife
- Serving platter
- Freezer
- Refrigerator
Ingredients
- 1/2 cup sugar
- 1/4 cup 2% milk
- 1/4 cup honey
- 1/2 teaspoon freeze-dried nvigorate seabuckthorn purée
- 1 vanilla bean
- 1/8 teaspoon salt
- 3 ounces cream cheese, softened
- 16 fl.oz. (500 mL) container part-skim ricotta cheese
- 1/2 cup chilled heavy cream
- 1/4 cup nvigorate seabuckthorn berries
- 2 tablespoons sugar
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