Limoncello Raspberry Semifreddo Recipes

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LIMONCELLO & RASPBERRY SEMIFREDDO



Limoncello & raspberry semifreddo image

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

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

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



Citrus Semifreddo image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h25m

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray
4 ounces purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling
3 tablespoons unsalted butter, melted
1/2 cup sugar, plus 1/4 cup
8 large egg yolks
1/4 cup lemon juice
3 tablespoons lime juice
2 tablespoons limoncello
Pinch salt
1 lemon, zested
1 lime, zested
1 cup whipping cream

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-RASPBERRY SEMIFREDDO



Lemon-Raspberry Semifreddo image

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

6 ounces raspberries (3/4 cup), thawed if frozen
2 tablespoons sugar
2 cups heavy cream
1 cup lemon curd
10 ladyfingers

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

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