SICILIAN CASSATA SEMIFREDDO
2.11 oz Fresh sheep ricotta cheese
7 oz Italian meringues
3.88 oz Candied hazelnuts
0.88 oz Shelled pistachios
3.5 oz Assorted whole candied fruit
0.88 oz Raisins
0.07 fl oz Kirsch
1.58 oz Fresh cream
Simmer the liqueur in a pan, when it is ready pour it into a container and add the raisins.
Dice the candied fruit and add this and the pistachios to the raisins when the liqueur is cool, let it soak for a few hours
Whip the cream in a planetary mixer. Add half the meringue, the strained fruit and the candied hazelnuts to the whipped cream and mix.
To finish, add the remaining meringue and mix well.
Place the mixture in single-dose moulds and freeze.
Remove from the freezer a few minutes before serving and garnish with raspberry sauce.