Baklava ricotta semifreddo

Baklava ricotta semifreddo

Georgina Hayden’s spectacular baklava semifreddo has a crunchy, caramelised filo top and fragrant ricotta and rosewater base.  It’s frozen dessert heaven.

Baklava ricotta semifreddo

Georgina says: “I’d say this ice cream is more for a pudding than scooping on a cone (though by all means try it). Take it out of the freezer a good 30 minutes before you want to serve it and turn it out onto a serving board. The caramelised filo bottom becomes an attractive top, and you can scatter it with more nuts if you like, or even an extra drizzle of honey. The texture the filo gets in the freezer is so pleasing.”

Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious.

  • Serves icon Serves 10
  • Time icon Hands-on time 40 minutes, plus at least 6 hours freezing. Oven time 15-20 minutes

Georgina Hayden’s spectacular baklava semifreddo has a crunchy, caramelised filo top and fragrant ricotta and rosewater base.  It’s frozen dessert heaven.

Georgina says: “I’d say this ice cream is more for a pudding than scooping on a cone (though by all means try it). Take it out of the freezer a good 30 minutes before you want to serve it and turn it out onto a serving board. The caramelised filo bottom becomes an attractive top, and you can scatter it with more nuts if you like, or even an extra drizzle of honey. The texture the filo gets in the freezer is so pleasing.”

Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious.

Nutrition: Per serving

Calories
644kcals
Fat
47g (26g saturated)
Protein
20g
Carbohydrates
35g (20g sugars)
Fibre
1.5g
Salt
1.8g

Ingredients

  • 70g unsalted butter
  • 1⁄2 tsp ground cinnamon
  • 100g caster sugar
  • 6 filo sheets
  • 75g walnuts
  • 500g ricotta
  • 1 tbsp rosewater
  • 400ml double cream
  • 1 lemon
  • 100g honey

Specialist kit

  • 900g loaf tin
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat your oven to 180°C fan/ gas 6. Melt the butter in a pan (or in a heatproof bowl in a microwave). Mix the cinnamon with 40g of the sugar. Brush the filo sheets with the butter one by one, then sprinkle each with one-sixth of the cinnamon- sugar mixture. Scrunch each sheet into ‘waves’ or loose rosettes in a baking tray. Finely chop the walnuts and scatter over the top. Put in the oven and bake for 15-20 minutes, or until crisp and golden-brown all over. Remove and leave to cool.
  2. When the filo and nuts are cool, scrunch it all up in the tray so you have a mixture of medium and small pieces to stir into the ice cream; it’s nice if some bits are clumpy. Line the loaf tin with cling film, leaving an overhang all around so you can fold it back over the filling. Sprinkle in enough filo mixture to cover the bottom of the tin, setting the rest aside.
  3. Whizz the ricotta, the remaining 60g sugar and the rosewater in a food processor until just combined and glossy. Whip the cream in a large mixing bowl until soft peaks form (that flop over when you remove the whisk), then fold in the ricotta mixture using a large metal spoon in a figure-of-eight motion. Finely grate in the lemon zest and drizzle in the honey. Fold in most of the remaining filo. Spoon into the prepared tin, fold over the cling film and press gently on top, then freeze for at least 6 hours before serving.
  4. To serve, bring out of the freezer and leave at room temperature for at least
    15 minutes (ideally 30). Turn out the ice cream loaf onto a board, scatter with the reserved toasted and crushed filo and serve in slices.

Nutrition

Calories
644kcals
Fat
47g (26g saturated)
Protein
20g
Carbohydrates
35g (20g sugars)
Fibre
1.5g
Salt
1.8g

Buy ingredients online

Recipe By:

Georgina Hayden

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Sweet tart recipes

The very best baklava

Versions of this crisp, nutty confection abound in Greece, Turkey,...

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Galatopita (Greek filo custard pie)

Galatopita is a sweet and creamy milk pie from Greece....

Save recipe icon Save recipe icon Save recipe

Italian dessert recipes

Ricotta filo tart with figs, rum and toasted coconut

Fresh figs always make an impressive dish. Place on top...

Save recipe icon Save recipe icon Save recipe

Ricotta cheese recipes

Rice and ricotta ice cream

Making your own ice cream is very satisfying; this rice...

Save recipe icon Save recipe icon Save recipe

Filo pastry recipes

Filo-wrapped feta with spiced honey

Georgina Hayden’s easy filo-wrapped feta is a guaranteed crowdpleaser. The...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.