Limoncello & Raspberry Semifreddo

This Limoncello & Raspberry Semifreddo is good anytime of the year but it does suggest spring when Limoncello "is in season" Lemons and therefore limoncello suggest the freshness of spring.

Semifreddo needs at least 4 hours to set in the freezer.

Found this recipe on BBC Goodfood.

Ingredients:

• 100g fresh or frozen raspberry
• 85g golden caster sugar
• 284ml double cream
• 4 tbsp limencello
• 2x200ml crème fraiche

For the coulis:

• 225g fresh or frozen raspberry
• 2 tbsp golden caster sugar
• 2 tbsp limoncello
• extra raspberry for decorations

Method:

Line the base of a 1kg loaf tin with baking paper. For the semifreddo. mash the raspberries and half of 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 fraiche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraiche 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 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 freezer for up to 1 month.

To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo in the fridge for 1 hour. 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.