Fig Semifreddo

1. 1

   Combine honey, olive oil, and Champagne vinegar in a small bowl. Toss with halved figs, salt, and pepper. Place figs on a jelly-roll pan, and roast at 400u00b0 for 10 to 15 minutes or until almost tender. Reserve juices, and set aside.

2. 2

   Combine sugar and water in a small saucepan, and place over medium-high heat. Heat the mixture to 240u00b0; remove from heat.

3. 3

   Beat egg yolks at high speed with an electric mixer until thick and bright yellow. Slowly pour hot sugar mixture into yolks, beating at high speed until well incorporated; cool to room temperature.

4. 4

   Beat whipping cream at medium speed with an electric mixer until stiff peaks form; fold into egg yolk mixture. Fold in ricotta cheese. Chop half of figs, and fold into egg yolk mixture, reserving remaining figs for topping. Pour into a 13- x 9-inch dish, and freeze overnight.

5. 5

   Let stand at room temperature about 15 minutes before serving. Scoop into serving dishes, and top with remaining figs and reserved roasting juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.