![Limoncello Semifreddo with Raspberry Sauce](https://cdn.statically.io/img/www.bhg.com/thmb/k4i_n8qAgfbXArpAmda0gsYmcsk=/1244x0/filters:no_upscale():strip_icc()/R159925-28aa12dd71c9492abb9fd014c04ba2c9.jpg)
Ingredients
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6 egg yolks, lightly beaten
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2 cup whole milk
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⅔ cup sugar
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¼ cup limoncello (Italian lemon liqueur)
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1 teaspoon finely shredded lemon peel
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1 ½ cup whipping cream
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1 cup crushed almond biscotti or amaretti
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⅔ cup slivered almonds, toasted
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⅓ cup chopped white baking chocolate
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3 cup fresh or frozen raspberries
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1 tablespoon balsamic vinegar
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¼ cup sugar
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1 teaspoon cornstarch
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Lemon wedges and/or fresh raspberries (optional)
Directions
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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.
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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.
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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.
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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.
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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 (per serving)
502 | Calories |
31g | Fat |
46g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 502 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 15g | 75% |
Cholesterol 226mg | 75% |
Sodium 82mg | 4% |
Total Carbohydrate 46g | 17% |
Total Sugars 37g | |
Protein 9g | 18% |
Vitamin C 10mg | 11% |
Calcium 161.5mg | 12% |
Iron 1.4mg | 8% |
Potassium 310mg | 7% |
Folate, total 24.2mcg | |
Vitamin B-12 0.6mcg | |
Vitamin B-6 0.1mg |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.