Limoncello and Ricotta Semifreddo with Candied Lemon Zest

Instructions

1. 1

   Line a loaf pan (approximately 9x5 inches) with parchment paper, leaving some overhang on the sides for easy removal. (0 minutes)

2. 2

   In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside. (5 minutes)

   ~5 min
3. 3

   In a separate bowl, whisk together the ricotta cheese, limoncello, and lemon zest until smooth and well combined. (3 minutes)

   ~3 min
4. 4

   Gently fold the whipped cream into the ricotta mixture using a spatula until just combined. Be careful not to overmix. (2 minutes)

   ~2 min
5. 5

   Pour the semifreddo mixture into the prepared loaf pan and spread evenly. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm. (0 minutes)

6. 6

   While the semifreddo freezes, prepare the candied lemon zest. Zest one lemon, avoiding the white pith. (0 minutes)

7. 7

   In a small saucepan, combine the 0.75 cup granulated sugar with 0.5 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. (5 minutes)

   ~5 min
8. 8

   Add the lemon zest to the simmering syrup and cook for about 5-7 minutes, or until the zest is tender and slightly translucent. (7 minutes)

   ~7 min
9. 9

   Drain the candied lemon zest using a fine-mesh sieve, reserving the syrup if desired for another use. Spread the zest on parchment paper to cool and dry slightly. (2 minutes)

   ~2 min
10. 10

    Once the semifreddo is firm, invert it onto a serving platter. Sprinkle the candied lemon zest generously over the top before slicing and serving. (1 minute)

    ~1 min