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Limoncello Semifreddo with Raspberry Sauce

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  • Makes: 8 servings
  • Prep: 40 mins
  • Freeze: 7 hrs

Limoncello Semifreddo with Raspberry Sauce

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts (Limoncello Semifreddo with Raspberry Sauce)

  • Per serving:
  • 502 kcal cal.,
  • 31 g fat
  • (15 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 226 mg chol.,
  • 82 mg sodium,
  • 46 g carb.,
  • 5 g fiber,
  • 37 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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