Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki on 082 414 9245 or Nikki on 083 741 7436.
Line a 1-litre plastic container with baking paper (an ice-cream container is ideal). Whisk the egg whites until soft peaks form. Add the sugar and whisk until the mixture is stiff and shiny. Stir in the honey. Fold 30ml (2 tbsp) of the egg white mixture into the mascarpone, then fold in the remaining egg white mixture. Stir the milk into the ricotta, then gently fold the ricotta, chocolate and zest into the egg white mixture. Pour it into the container, smooth the top and cover with a lid. Freeze overnight. For the caramel, combine the sugar and water in a saucepan over a medium heat and stir until sugar has dissolved. Cook, without stirring, until the caramel is golden. Remove from the heat and cool. Slice the semifreddo, drizzle with the caramel and serve with the fruit. To drink: Kahlua’s subtle mocha character makes it a perfect match.Semifreddo stracciatella
Ingredients
Caramel
Instructions
Notes
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