Preparation method :

• Note: You can adjust the amount of berries depending on how intense you want their flavor. If you prefer a semifreddo without the chocolate shell, simply skip this step – serve them plain or with fresh berries instead.
• Preparing the berries
  Place the frozen berries in a small saucepan together with the sugar. Cook for 2–3 minutes, just until they soften slightly and release a bit of juice. Remove from the heat and let them cool completely.
  For a smooth, creamy texture in your semifreddo, strain the mixture to remove the seeds, leaving you with a vibrant, flavorful syrup – a pop of color and taste that elevates the dessert.
• Whipping the cream
  In a chilled bowl, gently whip the heavy cream until it becomes soft and airy. Be careful not to overwhip – otherwise, you’ll end up with butter instead.
• Semifreddo base
  In a separate bowl, combine the sweetened condensed milk, ricotta, and vanilla extract, mixing until smooth and creamy. Gently fold in the whipped cream using an upward folding motion to keep the mixture light and airy.
• Freezing
  Pour the mixture into a 24 cm (9-inch) pan lined with plastic wrap, or into small silicone molds (bonbon or muffin-sized). Freeze for at least 6 hours or overnight, until the mixture is fully set.
• A pop of color
  Once the berry syrup has cooled completely, drizzle it over the semifreddo mixture before freezing. Gently swirl it with a skewer or toothpick to create a beautiful marbled effect.
• Portioning
  Turn the semifreddo out onto a clean surface, peel off the plastic wrap, and cut into small, bite-sized cubes.
  Tip: If it doesn’t come out easily, place the pan upside down on a warm towel for 1–2 minutes to loosen it.
• Preparing the glaze
  Melt the chocolate together with the oil and butter, using a double boiler or microwave, until smooth and glossy. Add a pinch of salt for a subtle flavor contrast.
• Glazing the bonbons
  Dip the semifreddo cubes into the chocolate glaze, place them on parchment paper, and freeze for another 10–15 minutes, until the chocolate coating hardens.
  Pro tip: Sprinkling a pinch of flaky sea salt right after glazing really makes a difference!
• The result? Cool bonbons with a silky interior and a crisp chocolate shell – a small dessert with a big “wow” factor. Close your eyes and let the flavors take over. Shh… I promise any guilt melts away after the very first bite.
• How to personalize your semifreddo
  The beauty of this dessert is that you can easily adapt it to your taste and the season. The possibilities are endless — here are some ideas:
  Fruits: raspberries, blueberries, mango, peaches — fresh or as a coulis.
  Crunch: pistachios, toasted almonds, or cookie crumble.
  Flavors: a splash of liqueur (Amaretto, Baileys, Limoncello), a hint of orange zest, or a pinch of cinnamon can completely change its personality.
  Chocolate: flakes mixed in, delicate glazes, or even wafer sheets.
  Basically, semifreddo is your personal playground — always cool, always surprising.
• Simple yet seemingly sophisticated, this dessert is perfect whenever you crave something special. You can even impress your guests—if you’re willing to share!
  Keep a few bonbons in the freezer and enjoy them anytime you need a little indulgence. Store them in airtight containers, layering parchment paper between batches.
  If you try the recipe, let me know how it turned out and which flavor combos you chose—I can’t wait to see your ideas!
  Wishing you sweet and refreshing moments, Big hugs, Ely