Process the ricotta and sugar in a food processor until smooth.
2
Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken in small pieces
3
Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices.
