Raspberry and Limoncella Semifreddo

Raspberry and Limoncella Semifreddo

Serves: 6
 
 
Dessert Recipes
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Raspberry and Limoncella Semifreddo, you'll need:
FOR THE SEMIFREDDO:
  • 150g fresh raspberries
  • 4 tbsp. Stevia
  • 300ml carton double cream
  • 5 tbsp. Limoncella
  • 400ml crème fraîche
FOR THE COULIS:
  • 300g fresh or frozen (thawed) raspberries
  • 2 tbsp. agave nectar
  • Extra raspberries for serving

Method

  • Using cling film line the base of a 1kg loaf tin.
  • Using a fork, for the semifreddo, mash the raspberries and two tablespoons of Stevia in a bowl. 
  • Whisk the cream, the Stevia and the Limoncella into soft peaks. 
  • Beat the crème fraîche so it forms a similar consistency to the double cream mixture. Then carefully fold the cream mixture in with the crème fraîche.
  • Swirl the mashed raspberries through the creamy mixture. 
  • Pour the mixture into the loaf tin. 
  • Mash the raspberries using a fork and mix with two tablespoons of agave nectar for a coulis. For a finer coulis you can sieve this mixture. 
  • Cover the semifreddo with cling film and freeze overnight. 
  • You can freeze the semifreddo and the coulis for up to a month.
  • The frozen semifreddo will need to be de-frosted for an hour prior to serving and the coulis will need to be thawed overnight before serving. 
  • Peel the cling film from the semifreddo. 
  • Drizzle a bit of the coulis on to it and place some raspberries over the top.
  • Slice the semifreddo and serve with the coulis.
Nutritional Facts (Per Serving)
Calories 367 | Total Fat 25g | Saturated Fat 15g | Carbohydrates 19.5g | Fibre 5.5g | Protein 1g
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