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