Italian Desserts Recipes - Nougat and Strawberry Mousse (Semifreddo di Fragole al Torrone) Recipe

Ingredients                                 

• 550 g/1 1/4 lb strawberries, hulled

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 60 ml/4 tbsp water

• 15 g/1 oz/1 tbsp gelatin

• 15 ml/1 tbsp sweet almond oil

• 350 g/12 oz/1 1/2 cups Ricotta cheese

• 175 g/6 oz nougat, crushed

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Method:

1. Puree the strawberries in a blender or food processor and pour into a bowl.

2. Place the sugar and water in a saucepan and stir until dissolved. Heat until almost boiling.

3. Remove from the heat and sprinkle the gelatin over. Stir until dissolved.

4. Brush a 20 cm/8 in mould (mold) with the almond oil. Add the gelatin mixture to the strawberries.

5. Stir in the Ricotta cheese and blend thoroughly. Stir in the nougat, reserving a little for decoration.

6. Pour the mixture into the mould and chill for 5-6 hours. Turn out. Sprinkle the reserved nougat over before serving.