Limoncello & raspberry semi-freddo

Limoncello & raspberry semi-freddo

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(14 ratings)

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Cooking time

Prep: 20 mins - 25 mins Plus freezing

Skill level

Easy

Servings

Serves 8

Limoncello lends a lively kick to both the semi-freddo and the sauce - a perfect chance to use up that bottle you brought back from holiday

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
461
protein
2g
carbs
23g
fat
39g
saturates
24g
fibre
1g
sugar
19g
salt
0.06g

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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Method

  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.

Recipe from Good Food magazine, November 2005

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Comments

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TaraLazet88's picture

Looks very pretty but the taste isn't very powerful, it needs more limoncello. I also found that there were a lot of ice crystals even though it had frozen for only a few hours.

zenfoodist's picture

I made this for a dinner party and it was a huge hit. I couldn't get lactose-free creme fraiche so I used sour cream instead; it gave the semifreddo a nice little tanginess.

kezza24575's picture
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Made for a dinner party- was a complete success! One of the easiest desserts I've ever made, the only thing I would do differently next time is line the loaf tin with cling film to help serve it up, although I managed to get it out of the tin intact it was a bit tricky. Will definitely make again.

sxmscorpio's picture
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Nothing really wrong with this recipe but it's just ok. Needed more sugar for my taste as the fruit was tart. Could not taste the limoncello at all. Very quick and easy to make and looks goods though. Having said that, I as the chef, am the only one eating it...everyone else has moved on to other things...so I take it out of the freezer and hack off a slice for myself every few days.

belgium2970's picture

Instead of creme France could you use Greek yogurt?

miriamsinead's picture
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Oooops. Forgot to rate.

miriamsinead's picture
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This is absolutely delicious.....made the first time for a special dinner for friends. Was pretty light-handed with the limoncello. Don't think our guests were too upset!! My 5 year old daughter insisted we make another last week with garden raspberries. Soooo easy. We used one of those rubber/silicone moulds and didn't bother with the lining thing.

bassethound's picture

Really stunning dessert ... made this on friday night for friends and it went down a treat... really quick easy and simple to make .. a really refreshing dessert and the coulis is gorgeous

lucieflint's picture

I serve this in slices, rather than bringing it to the table whole - just lay a slice on each plate, scatter with the raspberries and drizzle with the sauce. I also start by lining the tin with one long thin piece of baking parchment which overlaps both ends. so that you can use it as a handle to ease it out of the tin if you need to. Easy yet impressive dessert, always goes down well. Thumbs up!

debbys's picture
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I've taken this to 2 dinner parties now, and all have been very impressed. A simple but lovely dessert

imelda's picture
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I made this for New Years Eve - and a small one for this evening. It's very easy to make but I've just had a sneak preview and while it is tasty I can only taste the creme fraiche, not the limoncello or raspberries. I think I'll have to have another, bigger piece to be sure.....

mummy3's picture
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i could have eaten this totally on my own it is delicious and so easy to make

lynnster's picture
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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.

casarose's picture

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!

charlottevsimmons's picture
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Really nice dessert, everyone I have made it for have loved it, highly recommended

homemadesoup's picture
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Very nice. Bought limoncello back from Gran Canaria especially to test recipe. Impressed relatives.

caroledearsley's picture
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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.

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

kestonfox's picture

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.

kirstienic's picture
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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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