Ricotta and Honey Semifreddo with Mango and Watermelon Salad
Recipe - Ricotta and Honey Semifreddo with Mango and Watermelon Salad
Keywords
- Recipe - Ricotta and Honey Semifreddo with Mango and Watermelon Salad
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Cooking tools:
- Hand mixer
- Mixing bowl
- Whisk
- Spatula
- Loaf pan
- Parchment paper
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Serving platter
- Refrigerator
- Freezer
Ingredients
- 300ml thickened cream
- 3 extra-large eggs, at room temperature
- 1/2 cup caster sugar
- 1/3 cup honey
- 400g fresh ricotta, mashed
- 500g seedless watermelon, peeled and chopped
- 1 large mango, peeled, seeded and chopped
- 2 passionfruit, cut in half
- 1/3 cup small mint leaves
- Honey, extra, to serve
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