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Ingredients
- 700 g (1 lb 9 oz) ricotta
- 300 g (10 1/2 oz) sugar
- 300 g (10 1/2 oz) brittle nougat with almonds (purchased)
- 500 ml (2 cups) cream
- finely grated zest of half a lemon
- finely grated zest of 1 lime
Method
- Process the ricotta and sugar in a food processor until smooth.
- Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
- Whip the cream until soft peaks form.
- Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well.
- Pour into a 2-liter mold that has been rinsed in cold water.
- Freeze until set.
- Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.
