Vanilla Lemon Ricotta Semifreddo

Directions

1. Line a 9 x 5-inch loaf pan with plastic wrap. Combine sugar, milk, honey, orange rind, vanilla bean balsamic, salt, cream cheese, and ricotta in a large bowl. Whisk until smooth. Pour cold cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into the ricotta mixture. Fold in the remaining cream.
2. Spoon the 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 10-15 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard plastic wrap, and slice semifreddo crosswise. Serve with orange sections and mint leaves, if desired.
3. For smaller portions, cut each slice into two squares and top each with an orange slice and a mint leaf.