Chocolate And Clementine Cassata Semifreddo
  1. Line a 2lb loaf tin with clingfilm, leaving some overhang.

  2. Put the ricotta in the bowl of a freestanding mixer and beat smooth. Beat in the mascarpone until smooth, then add the condensed milk and clementine zest, and beat again.

  3. Fold in the chopped glacé fruits, pistachios, marzipan and 60g of the chopped chocolate, then pour into the lined tin, cover with the clingfilm overhang and put in the freezer for at least six hours, or until set.

  4. Take the loaf tin out of the freezer half an hour before you want to serve.

  5. Melt the remaining chocolate with the oil in a microwave or in a bowl set over a pan of simmering water (making sure the base of the bowl doesn’t touch the water), then stir in the sea salt and leave to cool.

  6. Turn out the semifreddo on to a platter or board, drizzle with the cooled, molten chocolate, garnish with glacé fruits, then slice and serve.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇮🇹Italian

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 20m

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