LIMONCELLO SEMIFREDDO WITH RASPBERRY SAUCE
This refreshing Italian semifreddo recipe features limoncello, almond biscotti cookies, and a splash of balsamic vinegar (yes, really!) for an Italian dessert that tastes like it was delivered straight from the Mediterranean. Top with raspberry sauce to for a topping that looks and tastes incredible.
Provided by BHG Test Kitchen
Time 7h40m
Number Of Ingredients 14
Steps:
- For custard, in a medium saucepan combine egg yolks, milk, and the 2/3 cup sugar. Cook and stir over medium heat just until mixture coats the back of a clean metal spoon. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in lemoncello and lemon peel; set aside.
- In a large bowl beat cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg mixture into whipped cream; set aside. In a small bowl combine biscotti, almonds, and white chocolate; set aside.
- Line a 9x5x3-inch loaf pan with plastic wrap. Spread one-third of the custard in bottom of prepared pan. Freeze for 30 minutes. Top with half of the biscotti mixture. Spread another one-third custard in pan. Freeze for 30 minutes. Top with remaining biscotti mixture. Spread remaining custard in pan. Cover and freeze for 6 to 24 hours.
- Meanwhile, for sauce, thaw raspberries, if frozen; do not drain. In a blender or food processor combine the 3 cups raspberries and vinegar. Cover and blend until smooth. Strain berry mixture through a fine-mesh sieve into a bowl; discard seeds. In a small saucepan combine the 1/4 cup sugar and cornstarch. Add strained berry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour.
- To serve, invert loaf onto a chilled serving platter; remove plastic wrap. Cut into slices; serve on chilled dessert plates with sauce. If desired, garnish with lemon wedges and/or additional fresh raspberries.
Nutrition Facts : Calories 502 kcal, Carbohydrate 46 g, Cholesterol 226 mg, Protein 9 g, SaturatedFat 15 g, Sodium 82 mg, Sugar 37 g, Fat 31 g, UnsaturatedFat 14 g
LIMONCELLO & RASPBERRY SEMIFREDDO
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
Provided by Angela Nilsen
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 9
Steps:
- 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.
- 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 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.
- 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.
Nutrition Facts : Calories 461 calories, Fat 39 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
CITRUS SEMIFREDDO
Provided by Giada De Laurentiis
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
- Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
- Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
- Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
- Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE
Categories Berry Citrus Egg Dessert Freeze/Chill Frozen Dessert Raspberry Lemon Spring Summer Bon Appétit Kidney Friendly
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
- Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
- Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.
LEMON-RASPBERRY SEMIFREDDO
The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
- In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
- Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.
Nutrition Facts : Calories 349 g, Fat 28 g, Fiber 2 g, Protein 4 g, SaturatedFat 17 g
RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
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