Lemon And Amaretti Semifreddo With Raspberry Sauce Recipes

LEMON RASPBERRY SEMIFREDDO

Steps:

• Line a standard 9"x5" loaf pan with plastic wrap, leaving at least 3" of wrap overhanging on both of the longer edges of the pan; set pan aside.
• Whip cream until soft peaks form; place in refrigerator to chill until later.
• Using a large metal bowl, whisk together the lemon juice, zest, 1¼ cups sugar and egg yolks. Set bowl over a saucepan of gently simmering water. Whisk constantly for 4-5 minutes, or until mixture thickens noticeably. (Note: If you have a kitchen thermometer, this mixture should reach 170°F.)
• Remove bowl from over saucepan. Using an electric mixer, beat for 5-6 minutes, or until mixture has cooled and approximately doubled in volume.
• Meanwhile, using a medium bowl, gently muddle the raspberries and the remaining 1 Tbsp of sugar with the back of a spoon.
• Once the lemon mixture has cooled, fold in the muddled raspberries and whipped cream.
• Transfer mixture into the prepared loaf pan. Tap pan lightly on countertop to remove air pockets. Fold overhanging plastic wrap over top of pan and freeze for at least 8 hours, or overnight.
• Using a medium bowl, muddle the raspberries, sugar and limoncello until well combined. Press mixture through a fine-meshed sieve to remove seeds.
• Remove plastic wrap from top of semifreddo. Invert onto serving plate and discard plastic wrap.
• Pour raspberry sauce on top and garnish with additional fresh raspberries. (Tip: To slice semifreddo, dip knife in hot water and cut into 1" slices.)

CITRUS SEMIFREDDO

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

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.