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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bassethound
31st Jul, 2011
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
2nd May, 2011
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
15th Aug, 2010
5.05
I've taken this to 2 dinner parties now, and all have been very impressed. A simple but lovely dessert
imelda
22nd Dec, 2009
4.05
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
5th Dec, 2008
5.05
i could have eaten this totally on my own it is delicious and so easy to make
lynnster
9th Aug, 2008
5.05
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
27th Apr, 2008
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
12th Apr, 2008
5.05
Really nice dessert, everyone I have made it for have loved it, highly recommended
homemadesoup
27th Mar, 2008
4.05
Very nice. Bought limoncello back from Gran Canaria especially to test recipe. Impressed relatives.
caroledearsley
23rd Mar, 2008
4.05
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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