Ricotta & Panettone Semifreddo by @foodtravelandaredhead

This Ricotta and Panettone Semifreddo recipe with chocolate shavings and ricotta cheese makes for a showstopping Christmas dessert.


  1. Grease and line a loaf tin.
  2. Tear the Panettone into small pieces and place in a bowl. Pour milk on top and set aside.
  3. Whip the cream until soft peaks form, cover with plastic and refrigerate.
  4. With an electric mixer, beat the eggs, caster sugar and honey until thick. This should take about 10 minutes.
  5. Add the ricotta and whisk until smooth. Fold in the whipped cream.
  6. Take the pannettone that has been soaking in milk, squeeze out excess milk and add to the mixture.
  7. Add orange zest, dark chocolate and cointreau (if you choose) and gently stir until all combined.
  8. Pour combined mixture into loaf tin and freeze overnight (or for at least 6 hours).
  9. Remove from freezer 25 minutes before you are ready to serve and place in the fridge, so that it softens slightly.
  10. Remove from loaf tin, top with fresh strawberries. Slice and serve.

Credit: @foodtravelandaredhead