Ricotta Semifreddo with Sea Buckthorn for Easter

This month we are planning an Easter meal. I have the dessert course. I tried to remember the last time I had an Easter dinner. Our family doesn't get together.  This is my Easter dinner. Come dine with me and enjoy all the fabulous recipes my friends are bringing to the table.

Sea buckthorn are berries that I adore. Not only do they have a long list of nutrients including all the omegas, yes ALL the omegas, they are delicious. Every chance I get I add them to my menu. This delicious semifreddo is just great all on its own but a fruit or berry garnish add that je ne sais quois. Simply simmer the berries in a heavy sugar syrup. Check out all those wonderful vanilla bean specks. Vanilla bean accentuates sea buckthorn perfectly.

Oh, and we have another person at the table. Shelby of Grumpy's Honeybunch is now with us. She was a member at the beginning of this club. And now she is back. Welcome, Shelby.

So here's the menu

Jerry at A Live, Lived brings  Baked Ham with Bourbon Cranberry Glaze

Sandi at The Whistlestop Cafe has Deviled Eggs with Pickled Onions
Shelby at Grumpy's Honeybunch Shrimp and Bacon Deviled Eggs

Val at More Than Burnt Toast made this wonderful Spring Pea Soup with Crab Flan

Susan at The Spice Garden is making these awesome Smashed Potatoes with Goat Cheese and Chives and an Asparagus Salad with Pickled Peppers

Ricotta Semifreddo with Sea Buckthorn

1/2 cup sugar 
1/4 cup 2% milk 
1/4 cup honey 
1/2 teaspoon freeze dried sea buckthorn puree
1 vanilla bean
1/8 teaspoon salt 
3 ounces cream cheese, softened 
16 fl.oz. (500 mL) container part-skim ricotta cheese
1/2 cup chilled heavy cream 
1/4 cup fresh or frozen sea buckthorn berries 
2 tablespoons sugar

1. Line a 9 x 5-inch loaf pan with plastic wrap. Cook the berries in 1/2 cup water with sugar for 10 minutes. Remove from heat and set aside.
2. Combine 1/2 cup sugar, milk, honey, freeze dried sea buckthorn, seeds from one vanilla bean pod, 1/8 teaspoon salt, cream cheese, and ricotta in a blender; process until smooth. Pour the mixture into a large bowl. Pour cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into ricotta mixture. Fold in the remaining cream.
3. Spoon mixture into prepared loaf pan. Cover with plastic wrap, and freeze at least 8 hours or until set. Remove semifreddo from freezer, and let stand at room temperature for 20 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard the remaining plastic wrap, and slice semifreddo crosswise. Serve with sea buckthorn berries in syrup.