Saturday, July 21, 2007
Raspberry Limoncello Semifreddo
We had guests last night - Linda and Anders from Gothenburg, who are the proud owners of beautiful little Honey from Kelly's last litter (she's number three in that post), and two other gorgeous cats. We had a great time, and of course, ate some good food! Linda is a keen cook and I had a lot of fun thinking of what to make for her. For dessert, I settled on this wonderful semifreddo!
The recipe originally comes from BBC Good Food, but I've exchanged homemade vanilla sugar for their suggestion of golden caster sugar. The vanilla brings a certain roundness to the flavors, and I much prefer it.
And not to sound like a broken record, but you really should make your own vanilla sugar. Simply stick a couple of vanilla pods - broken up is better - in a pot of sugar. Shake it around a bit. Fill up with sugar as you use it. That's all there is to it.
As for limoncello, it's a gorgeous Italian lemon liqueur. As it happens, it's easy to make your own!
You can make this dessert well in advance, just remember to bring it out of the freezer about half an hour before you want to eat it or it will be frozen solid and impossible to cut. The sauce can be frozen as well if you want to have it at hand, but it takes just a few minutes to whip up. And if you have lots of fresh raspberries, they'd be lovely to use for this. If not, frozen are certainly fine - that's what I used.
This post is actually on topic for the raspberry event at Garten-Koch! Check it out here.
Raspberry Limoncello Semifreddo
200 g raspberries, fresh or frozen and thawed
80 g homemade vanilla sugar (divided) or golden caster sugar
300 ml heavy cream (35-40% fat)
400 ml full fat crème fraîche
4 tbsp limoncello
250 g raspberries, fresh or frozen and thawed
1-2 tbsp white syrup (just substitute sugar if you don't have white syrup at hand)
2 tbsp limoncello
You need a dish or mold that holds about a litre, 4 cups. A silicone mold means you won't have any problems getting the semifreddo out, so that's my recommendation. If you use a regular tin or dish, line it with parchment paper.
For the semifreddo, start by mashing the berries with 40 g of the sugar in a bowl. Beat the cream with the rest of the sugar and the limoncello until it holds soft peaks. In another bowl, beat the crème fraîche until it thickens. Gently fold it into the cream mixture. Finally, carefully swirl in the raspberries, but don't overmix it.
Pour into your prepared dish and freeze, over night is preferrable but I think you can get away with 6 hours if you're in a hurry.
Sauce: Mix the raspberries with white syrup or sugar, and limoncello. Blend with an immersion blender or a regular blender until the sauce is smooth. Pass through a sieve if you want to get rid of the seeds. Serve with the semifreddo.
Recipe in Swedish:
Hallon- och Limoncello Semifreddo
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I have to try your semifreddo, it sounds and looks so good!
This looks really nice! I've been checking out your blog every single day for the past two years and it's always been a real pleasure to discouver your daily recipe!
I'm so glad I came across your blog. I love raspberries and your dish looks so good. Yummm!
Oooh, that looks yummy! I have to say I'm impatient for the raspberry season to kick in for real...
Raspberries are one of my favorites. I will certainly give this a try. It looks wonderful.
Mmmm... looks just wonderful.
I have never had semifreddo before but this inspires me to try it! It looks great!
It WAS great!!!!! Thanks Anne (and Per also of course) for a great evening!
This would make a wonderful entry for the raspberry blog event
maybe youd like to join?
Foodfreak - oh, absolutely! I'm already entered! :) The link is up there in the post, and I've left a comment at the original announcement :)
@foodfreak: than ks for spreading the word ;o)
Anne, this is fabulous! Thanks for submitting this lusciousness to our raspberry event!
I've got to try this today Anne. Anyone who has discovered Limoncello with raspberries is a woman after my own heart. I will be posting a fantastic (and fantastically easy) raspberry icecream on my site. Try it out, no icecream machine needed - just pure summer on a spoon. Just going to trawl thru your archives first - i'm so glad i've discovered your site
This looks so scrummy Anne. It's what had me linking to your blog in the first place. I LOVE food that is simple, intense and as easy to make as it is to eat. I'm slowly going through your archives and will let you know if I try anything. Have you tried putting crushed meringue into your semifreddos?
African Vanielje - I'm glad you like it! :) I have actually tried crushed meringues in semifreddo - it's great! I'm posting about one of those in a few days time :)
Can.t get out to get creme fraiche because of snow can I use double cream instead? Thanks Ruth
Well, it won't be the same since this already contains so much cream, but you could certainly try. It won't be as tart, but I'm sure it'll still be really good.
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