How to make
In a bowl, mix the cream cheese and ricotta. Add the sifted powdered sugar and honey. Beat the mixture with a mixer for 5 minutes. Soak the gelatin in cold water. When it softens, put it in a little warm milk and stir until it dissolves.
Pour it into the whipped mixture. In another bowl, pour the chilled cream. Beat it with a mixer.
In small portions, add the cream to the first mixture, while beating with a mixer on the lowest setting until you get a fluffy cream.
Cover the form as desired with a piece of nylon. Pour half of the cream, arrange the fresh blueberries on it and pour the remaining cream. Smooth it out. Arrange the ladyfingers, dipped briefly in the milk, on top.
Cover the form tightly with cling film and refrigerate it for 12 hours.
Put the remaining blueberries in a small pot with 2-3 tablespoons of water and that much sugar. Boil them for 10 minutes. In a suitable dish, turn the form with the semifreddo over, remove the nylon and cover the dessert with the blueberry sauce.
This semifreddo with blueberries is a wonderful summer temptation! Try it!
