Fig Semifreddo

Directions

1. 1
   Combine honey, olive oil, and Champagne vinegar in a small bowl. Toss with halved figs, salt, and pepper. Place figs on a jelly-roll pan, and roast at 400° for 10 to 15 minutes or until almost tender. Reserve juices, and set aside.
2. 2
   Combine sugar and water in a small saucepan, and place over medium-high heat. Heat the mixture to 240°; remove from heat.
3. 3
   Beat egg yolks at high speed with an electric mixer until thick and bright yellow. Slowly pour hot sugar mixture into yolks, beating at high speed until well incorporated; cool to room temperature.
4. 4
   Beat whipping cream at medium speed with an electric mixer until stiff peaks form; fold into egg yolk mixture. Fold in ricotta cheese. Chop half of figs, and fold into egg yolk mixture, reserving remaining figs for topping. Pour into a 13- x 9-inch dish, and freeze overnight.
5. 5
   Let stand at room temperature about 15 minutes before serving. Scoop into serving dishes, and top with remaining figs and reserved roasting juices.