LIMONCELLO SEMIFREDDO WITH RASPBERRY SAUCE
This refreshing Italian semifreddo recipe features limoncello, almond biscotti cookies, and a splash of balsamic vinegar (yes, really!) for an Italian dessert that tastes like it was delivered straight from the Mediterranean. Top with raspberry sauce to for a topping that looks and tastes incredible.
Provided by BHG Test Kitchen
Time 7h40m
Number Of Ingredients 14
Steps:
- For custard, in a medium saucepan combine egg yolks, milk, and the 2/3 cup sugar. Cook and stir over medium heat just until mixture coats the back of a clean metal spoon. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in lemoncello and lemon peel; set aside.
- In a large bowl beat cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg mixture into whipped cream; set aside. In a small bowl combine biscotti, almonds, and white chocolate; set aside.
- Line a 9x5x3-inch loaf pan with plastic wrap. Spread one-third of the custard in bottom of prepared pan. Freeze for 30 minutes. Top with half of the biscotti mixture. Spread another one-third custard in pan. Freeze for 30 minutes. Top with remaining biscotti mixture. Spread remaining custard in pan. Cover and freeze for 6 to 24 hours.
- Meanwhile, for sauce, thaw raspberries, if frozen; do not drain. In a blender or food processor combine the 3 cups raspberries and vinegar. Cover and blend until smooth. Strain berry mixture through a fine-mesh sieve into a bowl; discard seeds. In a small saucepan combine the 1/4 cup sugar and cornstarch. Add strained berry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour.
- To serve, invert loaf onto a chilled serving platter; remove plastic wrap. Cut into slices; serve on chilled dessert plates with sauce. If desired, garnish with lemon wedges and/or additional fresh raspberries.
Nutrition Facts : Calories 502 kcal, Carbohydrate 46 g, Cholesterol 226 mg, Protein 9 g, SaturatedFat 15 g, Sodium 82 mg, Sugar 37 g, Fat 31 g, UnsaturatedFat 14 g
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
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
LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
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