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
CITRUS SEMIFREDDO
If you want to make ice cream, but don't want to invest in an ice cream maker, give this recipe a try.
Provided by Starshine Michelle
Categories Frozen Desserts
Time 8h35m
Yield 1 Semifreddo, 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 9x5x3 inch metal loaf pan with nonstick cooking spray.
- Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
- Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Stir in the zests.
- Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.
- Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160*F, about 5 minutes.
- Set the bowl of custard into another bowl of ice water to cool completely.
- Using an electric mixer, beat the cream and the remaining 1/4 cup sugar in another large bowl until firm peaks form.
- Using a large rubber spatula, gently fold the whipped cream mixture into the custard.
- Spoon the mixture into the prepared loaf pan.
- 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 of the plastic wrap.
- Cut the semifreddo into 1-inch slices, sprinkle with cookie crumbs and serve.
Nutrition Facts : Calories 259.2, Fat 16.2, SaturatedFat 8.7, Cholesterol 276.4, Sodium 49.5, Carbohydrate 25.6, Fiber 0.1, Sugar 20.9, Protein 4.1
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
MASCARPONE CHEESE SEMIFREDDO
Ice-cream alternative using mascarpone cheese instead of cream. Unlike traditional custard based ice-creams, this one doesn't need any cooking. It is so simple to do, my 10 year old daughter Lauren can more or less make it herself. :)
Provided by Mrs Potato Head
Categories Frozen Desserts
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whip the egg whites into soft peaks with a pinch of salt.
- In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.
- When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.
- Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.
- Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).
Nutrition Facts : Calories 113.1, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 108.8, Carbohydrate 10, Sugar 10, Protein 6.3
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