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Limoncello Semifreddo with Raspberry Sauce

Makes: 8 servings
Prep 40 mins Freeze 7 hrs
Limoncello Semifreddo with Raspberry Sauce
Ingredients
  • 6  egg yolks, lightly beaten
  • 2  cups  whole milk
  • 2/3  cup  sugar
  • 1/4  cup  limoncello (Italian lemon liqueur)
  • 1  teaspoon  finely shredded lemon peel
  • 1 1/2  cups  whipping cream
  • 1  cup  crushed almond biscotti or amaretti
  • 2/3  cup  slivered almonds, toasted
  • 1/3  cup  chopped white baking chocolate
  • 3  cups  fresh or frozen raspberries
  • 1  tablespoon  balsamic vinegar
  • 1/4  cup  sugar
  • 1  teaspoon  cornstarch
  •  Lemon wedges and/or fresh raspberries (optional)
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 502,
  • Fat, total (g) 31,
  • chol. (mg) 226,
  • sat. fat (g) 15,
  • carb. (g) 46,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 5,
  • sugar (g) 37,
  • pro. (g) 9,
  • vit. A (IU) 923,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 82,
  • Potassium (mg) 310,
  • calcium (mg) 162,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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