Cherry and amaretti semifreddo

Mix 250 ml whipped cream with 50 g sugar and 250 g ricotta. Hack 100 g amaretti cookies. Mix everything with 250 g pitted cherries.

Line a cake tin with foil, fill with the mix and cover with the foil. Freeze for at least 4 hours.

Just before serving bring 100 ml water to the boil, add another 50 g sugar, 1 tbsp cornflour and 250 g pitted cherries. Simmer for 15 mins then add 2 tbsp cherry jam and stir.

Serve as shown, with some left over cherries for decoration

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