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
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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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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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sarahdivry's picture
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Lovely recipe - really easy!

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