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Limoncello & raspberry semi-freddo

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

  • Prep: 25 mins
    Plus freezing
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 461
  • Carbohydrates 23
  • Saturated Fat 24
  • Sugar 19
  • Protein 2
  • Fat 39
  • Fibre 1
  • Salt 0.06

Nutrition per serving

  • Calories 461
  • Carbohydrates 23
  • Saturated Fat 24
  • Sugar 19
  • Protein 2
  • Fat 39
  • Fibre 1
  • Salt 0.06

Ingredients

  • 100g fresh or frozen (thawed) raspberries
  • 85g golden caster sugar
  • 284ml carton double cream
  • 4 tbsp limoncello
  • 2 x 200ml cartons crème fraîche
  • 225g fresh or frozen (thawed) raspberries
  • 2 tbsp golden caster sugar
  • 2 tbsp limoncello
  • extra raspberries

Tip

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.

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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