Ricotta Semifreddo With Warm Rhubarb Compote

Recipe Ingredients

1/2 cup	118ml	Whipping cream
1		Vanilla bean - split
1/2 lb	227g / 8oz	Ricotta cheese
1 teaspoon	5ml	Pure vanilla extract
2		Egg yolks
		Liquid sweetener to equal 1/4 cup
1		Sea salt
1/2 cup	118ml	Whipping cream
1/2 lb	227g / 8oz	Fresh young rhubarb with pink stems
2 tablespoons	30ml	Water
1/3 cup	78ml	Splenda

Recipe Instructions

Combine the first 1/2 cup of whipping cream and the vanilla bean in a small pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the seeds from the vanilla bean and add to the cream. Discard the bean.

In a food processor, puree the ricotta cheese and vanilla until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.

Beat the egg yolks, sugar and salt until thick and lemon colored. Fold into the ricotta mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into six 6-ounce attractive serving bowls or ramekins and freeze.

For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch pieces. Place in a non corrodible saucepan the water. Cover and set over low heat. Stew gently for 30 to 45 minutes until soft. Cool slightly and add sweetener. The rhubarb can be cooked a few days in advance

To serve, remove the semi-freddo from the freezer and place in the fridge an hour before serving. Gently rewarm the compote and spoon on top of each semi-freddo. Serve immediately.

This recipe yields 6 servings.

Total Carbohydrates: 33.35 grams

Total Carbohydrates minus Fiber: 29.92 grams

Carbohydrates per Serving: 5.58 grams

Carbohydrates per Serving minus Fiber: 4.98 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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