Baklava ricotta semifreddo
- Published: 24 May 24
- Updated: 3 Jun 24
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.
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Serves 10 -
Hands-on time 40 minutes, plus at least 6 hours freezing. Oven time 15-20 minutes
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Recipe from May 2024 Issue
Nutrition
Nutrition: per serving
- Calories
- 644kcals
- Fat
- 47g (26g saturated)
- Protein
- 20g
- Carbohydrates
- 35g (20g sugars)
- Fibre
- 1.5g
- Salt
- 1.8g
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