LEMON-RASPBERRY SEMIFREDDO
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
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
LIMONCELLO & RASPBERRY SEMIFREDDO
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
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
LEMON RASPBERRY SEMIFREDDO
Featuring a raspberry sauce made with limoncello, this Lemon Raspberry Semifreddo is a perfect way to welcome in warmer temperatures!
Provided by David
Categories Dessert
Time 8h30m
Number Of Ingredients 10
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.)
Nutrition Facts : Calories 423 kcal, Carbohydrate 43 g, Protein 4 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 252 mg, Sodium 31 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE
For a fabulous finish to your meal, serve this beautiful Semifreddo (semi frozen) dessert - sliced, then drizzled wih a delicate raspberry Melba sauce. Every bite is worth celebating!!
Provided by Chef mariajane
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 397, Fat 14.4, SaturatedFat 8.9, Cholesterol 53.5, Sodium 66.4, Carbohydrate 65.4, Fiber 3.7, Sugar 55.7, Protein 4.3
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