- 200 gr couscous for kids
- 200 ml blueberry juice
- 2 tablespoons brown sugar
- 100 g cow’s ricotta cheese
- 50 g chocolate chips
- 30 g whipped cream
- 200 g strawberries
- Juice of half a lemon
Start by rehydrating the couscous. In a large, shallow pan, bring the blueberry juice to a boil with 1 tablespoon of brown sugar. Remove from the heat, add the couscous, cover and let it rest for 5 minutes.
Mash with a fork.
Clean the strawberries and cut them into small pieces. Season with a tablespoon of brown sugar and the juice of half a lemon. Let them macerate for 30 minutes.
In the meantime, prepare the ricotta cream: pour the ricotta, the whipped cream and the chocolate drops into a bowl (remember to keep some aside for decorating the semifreddo). Mix the ingredients together, stirring gently from the bottom up.
Dress the couscous with the strawberries, including the maceration juice.
Compose your semifreddo: put a layer of couscous and compact it with the back of a spoon; add a layer of ricotta cream and continue until all the ingredients are used up.
Place in the freezer to harden for 30 minutes. Decorate with a dollop of whipped cream and chocolate chips. Serve immediately.
Happy couscous to all!