Name: Limoncello & raspberry semifreddo
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 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

Home
Recipes
Limoncello & raspberry semifreddo

Limoncello & raspberry semifreddo

Angela Nilsen

Save recipe

Serves 8

Easy

Prep: 20 mins - 25 mins

Plus freezing

A star rating of 4.8 out of 5.29 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chilli prawn linguine

A star rating of 4.6 out of 5.246 ratings

Limoncello

A star rating of 4.6 out of 5.45 ratings

Ingredients

Nutrition

Units:

MetricUS

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

For the coulis

225g fresh or frozen (thawed) raspberry
2 tbsp golden caster sugar
2 tbsp limoncello

To serve

extra raspberries

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal461
fat39g
saturates24g
carbs23g
sugars19g
fibre1g
protein2g
salt0.06g

low

Method

step 1

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.
step 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.
step 3

For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
step 4

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.
step 5

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, November 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.29 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now