Limoncello Semifreddo Food

LIMONCELLO & RASPBERRY SEMIFREDDO

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.

LIMONCELLO SEMIFREDDO WITH RASPBERRY SAUCE

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.

LIMONCELLO SEMIFREDDO

Steps:

• For the soaking syrup, combine the sugar, limoncello, lemon juice, and lemon zest in a small saucepan and bring to a boil over medium heat.
• Cook for 5 minutes, then place the syrup in a bowl and refrigerate until needed.
• While the syrup is cooling, place the lemon curd, cream cheese, and mascarpone cheese in a bowl, and beat with an electric mixer until smooth.
• Line a 1-pound loaf pan (8 x 4 inches) with plastic wrap, allowing it to overhang the edges.
• Once the syrup has cooled, dip each of the lady fingers into the mixture, and line the base of the pan, trimming the cookies as needed to fit.
• Spoon half the cream mixture over the lady fingers, then repeat, finishing with a third layer of lady fingers.
• Wrap well with plastic wrap and foil, and freeze for a minimum of 6 hours or up to 3 days.
• To prepare the syrup for serving, place the sugar, water, zest, and limoncello into a small saucepan and bring to a boil.
• Reduce to a simmer, and continue to cook until thickened, about 5 minutes.
• Set the syrup aside until needed.
• Just before serving, beat the whipping cream with an electric hand mixer until soft peaks form, then beat in the powdered sugar.
• Remove the semifreddo from the freezer 30 minutes before serving.
• Cut the cake into 6 slices and spoon a dollop of the whipped cream on each.
• Drizzle each slice with some of the lemon syrup, then sprinkle with some of the lemon zest.
• Serve immediately.

SEMIFREDDO

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.

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.

LIMONCELLO

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.

LIMONCELLO

Steps:

• Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
• Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
• Strain into decorative bottles, adding a few strips of lemon zest to each bottle.

CITRUS SEMIFREDDO

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.