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, questions and tips

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reevey
13th Dec, 2015
5.05
Great desert, almost full marks but it did need more limoncello in the semifreddo. All my guests loved along with my husband who isn't a desert eater. I would serve it again but add more limoncello
margaretforman
8th Nov, 2015
5.05
Wow! What a fabulous recipe! A real treat, light, refreshing and classy - with a small glass of limoncello to go with it.
ail4978
4th Oct, 2015
5.05
Really yummy so easy to make. I made yesterday and out in freezer and brought it out of freezer and left in fridge about 21/2 hours before serving. Very impressiveto bring to table. Everyone loved it
TaraLazet88
18th May, 2014
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
1st Jul, 2013
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
1st Jan, 2013
4.05
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
12th Jul, 2012
3.05
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
18th Nov, 2011
Instead of creme France could you use Greek yogurt?
miriamsinead
21st Sep, 2011
5.05
Oooops. Forgot to rate.
miriamsinead
21st Sep, 2011
5.05
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.

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