Frozen Ice Cream Log
Made with Perfect Italiano™ Ricotta
Serves:
8
Preparation Time:
15 minutes
Freezing Time:
12 hours
Ingredients
- 2 egg whites
- ½ (half) cup caster sugar
- 300g frozen raspberries
- 250g tub Perfect Italiano™ Ricotta
- 300ml thickened cream, lightly whipped
- 100g nougat, chopped
- 100g glace fruits, chopped
- 100g roasted unsalted nuts, chopped
- mixed berries and mint leaves to garnish
Method
- Line a 2 litre capacity rectangular mould with plastic wrap
- Whisk egg whites and caster sugar with raspberries in an electric mixer on high speed for 5 minutes, until stiff and tripled in volume
- Stir the Ricotta into the whipped cream and fold in nougat, glacé fruits and nuts
- Fold through the whipped egg white mixture and place in mould
- Freeze until firm (minimum of 6 hours, best left overnight)
FRESH TIP
To serve, un-mould the dessert onto a decorative platter and garnish with fresh mixed berries, cheeries and mint.