Beccofino’s fig, honey and ricotta semifreddo

1.Combine dried figs, 50gm caster sugar, 50ml brandy and 50ml water in a saucepan over medium heat and bring to the boil, stirring occasionally to dissolve sugar. Add bicarbonate of soda, remove from heat, transfer to a food processor and process to a coarse paste. Add ricotta and process to just combine, then set aside to cool. Meanwhile, whisk eggwhite with a pinch of salt in an electric mixer until soft peaks form. Whisking continuously, gradually add remaining sugar in a thin steady stream until incorporated and firm peaks form (2-3 minutes). Transfer to a large bowl and set aside. Whisk cream and remaining brandy in a large bowl until soft peaks form, fold in eggwhite mixture, one-third at a time, then fold in ricotta mixture to just combine. Spoon into a 9cm x 21cm loaf tin lined with Go-Between (see note), smooth top and freeze until firm (6 hours or overnight).

2.Preheat oven to 180C. Scatter almonds on an oven tray and roast, shaking occasionally, until golden (5-7 minutes). Set aside to cool.

3.Dip semifreddo tin in hot water and invert semifreddo onto a board or chilled serving platter. Thickly slice and serve immediately scattered with toasted almonds, drizzled with honey, and with fresh figs and honeycomb alongside.