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Ricotta and Honey Semifreddo with Mango and Watermelon Salad

serves 8-10


  • 300ml Australian 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
Download Recipe (PDF)


  1. 1 Whip cream until soft peaks form. Cover and refrigerate.
  2. 2 Beat eggs, sugar and honey with electric beaters, about 10 minutes, until thick and pale, and a ribbon holds shape when the beater is lifted. Add ricotta and whisk until smooth. Fold in whipped cream.
  3. 3 Pour mixture into buttered 7-cup capacity baking paper-lined loaf pan. Cover with plastic wrap and freeze for 4-5 hours or overnight, until firm.
  4. 4 Combine watermelon, mango, passionfruit pulp and mint.
  5. 5 Twenty minutes before serving, place semifreddo in the fridge to soften slightly. Remove plastic and turn semifreddo onto a serving plate. Remove pan and paper. Top with salsa. Serve sliced, drizzled with extra honey.


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