Semifreddo with strawberries and nectarine

Remove the crowns from the strawberries and cut the strawberries into cubes. Halve the nectarines, remove the seeds and cut the halves into cubes.

Break the chocolate into pieces and put in a refractory bowl.

Put the bowl in a pan with a small layer of boiling water (without the bowl touching the water) and let the chocolate melt with stirring (au bain-marie).

Allow to cool to lukewarm.

Meanwhile, whisk the whipped cream. Chop the chocolate into small pieces.

Fold the ricotta and melted chocolate through the whipped cream.

Add the pieces of chocolate, pistachios, half of the strawberries and half of the nectarines. Stir well.

Cover the cake mold with cling film, let the foil hang well over the edge. Scoop the mixture into the mold and cover with the foil. Let stiffen in the freezer for at least 4 hours.

Meanwhile, put the rest of the fruit, the sugar and the water in a saucepan. Bring to the boil and cook gently for 15 minutes on low heat until compote. Allow to cool.

Remove the semifreddo from the freezer and deposit on a scale. Divide the compote over the semifreddo and cut into slices.