Limoncello & raspberry semi-freddo

Limoncello & raspberry semi-freddo

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(18 ratings)

Prep: 20 mins - 25 mins Plus freezing

Easy

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

  • Freezable

Nutrition: per serving

  • kcal461
  • fat39g
  • saturates24g
  • carbs23g
  • sugars19g
  • fibre1g
  • protein2g
  • salt0.06g
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Ingredients

  • 100g fresh or frozen (thawed) raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 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) raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 tbsp golden caster sugar
  • 2 tbsp limoncello

To serve

  • extra raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

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.

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Comments (24)

eleanormayo's picture
5

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
5

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.

sarahdivry's picture
5

Lovely recipe - really easy!

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