Raspberry & Limoncello Semifreddo

Recipe for: RASPBERRY & LIMONCELLO SEMIFREDDO (with coulis) 

Ingredients: 

• 200g raspberries, picked over & washed
• 85g golden caster sugar
• 4 tblsps limoncello (or other) cordial
• 280ml double cream
• 400ml crème fraiche
• For the coulis:
• 200g raspberries, picked over & washed
• 2 tblsps golden caster sugar
• 2 tblsps limoncello 

Method: 

1. line the base of a 1 kg loaf tin with baking parchment, then chill in the freezer (round is OK, but a loaf-tin is better)
2. take three bowls:
3. in the first bowl mash the first 200g raspberries and half the 85g sugar with a fork
4. in the second bowl whisk the cream, the other half of the sugar and the limoncello until it forms soft peaks
5. in the third bowl beat the crème fraiche so that it peaks like the cream
6. fold the cream mixture & the crème fraiche gently together
7. pour in the mashed raspberry mixture, but only give it a very few stirs, just enough to swirl it through the mixture
8. pour the whole lot into the chilled dish, smooth the top, cover with clingfilm, and freeze for at least 4 hours, but preferably longer or overnight.  Will keep OK in the freezer for several days, or even a couple of weeks.  After that, it will start to sprout ice-crystals
9. meanwhile, make the coulis: mash the second lot of raspberries (but reserve a few whole ones to serve with), sugar and limoncello.  Push the mixture through a sieve to make a smooth sauce.  Reserve & chill in the fridge until ready to serve (you can also freeze this, but it needs several hours or overnight to thaw out properly)
10. to serve: remove from freezer 30-40 minutes before eating to soften a little.  Cut a slice for each serving, then spoon over some of the coulis & a few whole raspberries 

What else you need to know: 

1. this will keep in the freezer OK for days, but keep it covered to prevent a build-up of ice-crystals
2. it does go rock-hard, so allow some time to melt a little before cutting is a good idea
3. the loaf shape is better, as it’s easier to cut a slice off one end, rather than a round cake-shape