Limoncello & raspberry semi-freddo

Recipe uploaded by

Angela Nilsen

7 ratings

Recipe by Angela Nilsen

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1. Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semi-freddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.
2. Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.
3. For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
4. Open-freeze (see 'Try' below) the semi-freddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.
5. To serve, thaw the coulis in the fridge overnight. Thaw the semi-freddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.

Open-freezing

Open-freezing means you freeze a dish just until it is firm, without wrapping it. Then when you do wrap it, it won't get squashed.

Per serving

461 kcalories, protein 2g, carbohydrate 23g, fat 39 g, saturated fat 24g, fibre 1g, salt 0.06 g

Latest comments and suggestions

• sarian

  05 December 2007

  sarian rated and commented on this recipe

  

  Lovely recipe - really easy!

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• Kirstie

  17 January 2008

  Kirstie rated and commented on this recipe

  

  Made this for Christmas time with a house full of relatives - really delicious, plenty of wow factor and very convenient to make in advance and keep in the freezer until needed.

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• evelyn

  18 January 2008

  evelyn commented on this recipe

  used to run pub/restaurant in uk and bought g f g every month for years.this recipe best and every one loved it.so easy to make .longest time spent lining tin.lost some favourite recipes glad to be able to get some back.how do i get other old ones that are not on your list now.now retired and want to enjoy cooking for relatives my favourites.

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• Belkey

  13 March 2008

  Belkey rated and commented on this recipe

  

  So easy - make on in advance of weekend visitors coming and just whip it out of the freezer as and when you need it.

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• CJD

  23 March 2008

  CJD rated and commented on this recipe

  

  Excellent for a dinner party, mine kept frozen in the fridge for much longer than an hour (waiting for the guests to finish their main course) which made this so easy - yet impressive.

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• Nona

  27 March 2008

  Nona rated and commented on this recipe

  

  Very nice. Bought limoncello back from Gran Canaria especially to test recipe. Impressed relatives.

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• csimmons

  12 April 2008

  csimmons rated and commented on this recipe

  

  Really nice dessert, everyone I have made it for have loved it, highly recommended

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• Rosemarie

  27 April 2008

  Rosemarie commented on this recipe

  This recipe was passed on to me by a friend and I bought back a bottle of Limoncello from Spain especially. She promised that it would have the wow factor and she was not wrong! I made it for a dinner party where I wanted to impress and it did not let me down. My husband even said it is probably the nicest pud I have ever made! What is so good about it is that you can make it well in advance and just pop it into the fridge about an hour or so before. I was a bit concerned that it would stick to the tin etc, but am pleased to say that it turned out perfectly and looked very impressive. I am now going to try making one with straberries instead, especially as I have still got an almost full bottle of Limoncello!! Enjoy - YOU WILL NOT BE DISPAPPOINTED!

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• LP

  09 August 2008

  LP rated and commented on this recipe

  

  Excellent, everyone I have made it for has asked for the recipe, and it has even gone over to Canadian friends. It has the wow factor but is very easy to make - what more could you want.

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Ingredients

• 100g fresh or frozen (thawed) raspberries
• 85g golden caster sugar
• 284ml carton double cream
• 4 tbsp limoncello
• 2 x 200ml cartons crème fraîche

For the coulis

• 225g fresh or frozen (thawed) raspberries
• 2 tbsp golden caster sugar
• 2 tbsp limoncello

To serve

• extra raspberries

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 20 25 mins

Ingredients

• 100g fresh or frozen (thawed) raspberries
• 85g golden caster sugar
• 284ml carton double cream
• 4 tbsp limoncello
• 2 x 200ml cartons crème fraîche

For the coulis

• 225g fresh or frozen (thawed) raspberries
• 2 tbsp golden caster sugar
• 2 tbsp limoncello

To serve

• extra raspberries

Per serving

461 kcalories, protein 2g, carbohydrate 23g, fat 39 g, saturated fat 24g, fibre 1g, salt 0.06 g

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