Lemon Nougat Semifreddo

• 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

1. Process the ricotta and sugar in a food processor until smooth.
2. Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
3. Whip the cream until soft peaks form.
4. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well.
5. Pour into a 2-liter mold that has been rinsed in cold water.
6. Freeze until set.
7. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.

ricotta, sugar, nougat, lemon, lime

Taken from www.foodnetwork.com/recipes/lemon-nougat-semifreddo-recipe.html (may not work)