-16oz Ricotta Cheese
-8oz Mascarpone Cheese
-1 Cup Heavy Whipping Cream
-1/2 Cup Local Honey
-Seeds of 1 Fresh Vanilla Bean
Line loaf or spring-form pan with plastic wrap–be sure to use enough to protect the semifreddo in the freezer and prevent it from getting stuck in the mold.
Combine ricotta, mascarpone, honey and vanilla and mix until smooth in food processor or stand mixer.
Whip heavy cream to heavy peaks and fold in the ricotta mixture until fully combined.
Fill pan with the whipped cream mixture and gently smooth the top. Cover with plastic wrap and freeze overnight or at least 6 hours.
When ready to serve, remove semifreddo from the freezer and allow it to thaw slightly, 10-15 minutes, to make sure it has a true “semi-frozen” texture.
Use a sharp knife to cut the semifreddo into slices, running the knife under hot water in between slices.
Garnish the semifreddo with fresh strawberries, basil leaves, and balsamic vinegar to taste.