Limoncello & raspberry semi-freddo
Source of Recipe
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List of Ingredients
100g fresh or frozen (thawed) raspberries
85g golden caster sugar
284ml carton double cream
4 tbsp limoncello
2 x 200ml cartons cr�me fra�che
For the coulis
225g fresh or frozen (thawed) raspberries
2 tbsp golden caster sugar
2 tbsp limoncello
To serve
extra raspberries Recipe
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 cr�me fra�che briefly so it is in soft peaks like the cream. Gently fold the cream mixture and cr�me fra�che 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.
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.
Serves 8
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