Limoncello & raspberry semifreddo

Limoncello & raspberry semifreddo

  • Rating: 5 out of 5.27 ratings
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  • Preparation and cooking time
    • Prep: -
    • Plus freezing
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal461
fat39g
saturates24g
carbs23g
sugars19g
fibre1g
protein2g
low insalt0.06g
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Ingredients

For the coulis

To serve

Method

  • STEP 1

    Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semifreddo, 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.

  • STEP 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.

  • STEP 3

    For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.

  • STEP 4

    Open-freeze (see 'Try' below) the semifreddo 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.

  • STEP 5

    To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo 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 TIPS
OPEN-FREEZING
Open-freezing means you freeze a dish just until it is firm, without wrapping it. Then when you do wrap it, it won't get squashed.

Goes well with

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    Rating: 5 out of 5.27 ratings
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