Thank God It’s Friday, Thank God It’s Delicious!
Being Valentine’s Day, today we couldn’t help but looking for a lovely, tasteful dessert that would sweeten up your day (and/or night!). Although the cold weather is still letting some of us shivering and shaveling in most of the country, our selection fell on a classic and versatile Limoncello and Raspberry Semi-freddo.
Perfect for both after lunch and after dinner, semi-freddo is not as thick as ice-cream, its lighter richness makes it instead more similar to a mousse because made with half ice cream and half whipped cream. Visually more elegant than gelato, with its etherial consistency semi-freddo is often consumed as dessert, and suits perfectly every kind of dinner party.
Limoncello and Raspberry Semi-freddo is the perfect Valentine’s Day treat if you live in a sunny place, such as our beloved Newport Beach. But don’t worry, if you are in one of the regions still affected by the winter storm, this semi-freddo will bring you a little sunshine and works as a sweet excuse to have your partner warming you up while enjoying every bite of this delicious dessert! Happy Valentine’s Day!
100 grams (3.5 oz) raspberries (fresh or frozen, thawed)
85 grams (3 oz) golden caster sugar
284 ml (1.2 cups) double cream (carton)
4 tbsps Rometti Limoncello
200 ml (0.95 cups) crème fraîche (cartons)
225 grams (8 oz) raspberries (fresh or frozen, thawed)
2 tbsps golden caster sugar
2 tbsps Rometti Limoncello
Line the base of a 1kg loaf tin (7.5in x 4.75in x 3.5 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 Rometti 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 Rometti Limoncello with a fork, then push through a sieve.
Open-freeze 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.
Recipes from http://www.yummly.com