Raspberry Lemon Semifreddo With Melba Sauce Recipes

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE

Steps:

• SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
• SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
• To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
• MAKE AHEAD:.
• Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
• TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.

MELBA SAUCE

Steps:

• Thaw raspberries.
• Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
• Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
• Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
• **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
• **If sauce becomes too thick, add water, bring to a boil and stir until smooth.

RASPBERRY SEMIFREDDO

Steps:

• Line bottom and sides of a 9x5 loaf pan with plastic wrap.
• Spread out 1 cup raspberries on bottom of pan and put in freezer.
• Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar.
• Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
• In a large mixing bowl whip 2 cups of cream until soft peaks form.
• Stir a third of cream into cold egg mixture.
• Fold in remaining cream until no yellow streaks remain.
• Fold in 3 ounces of chocolate and remaining raspberries.
• Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap.
• Freeze until firm.
• Chocolate sauce can be made at time of serving of in advance and just warmed before serving.
• To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.
• To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.

RASPBERRY MELBA SAUCE

Steps:

• Puree all the ingredients, then pass through a strainer to remove the seeds.