Raspberry Lemon Semifreddo With Melba Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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For a fabulous finish to your meal, serve this beautiful Semifreddo (semi frozen) dessert - sliced, then drizzled wih a delicate raspberry Melba sauce. Every bite is worth celebating!! Ingredients:
1 (300 g) can sweetened condensed milk |
1/3 cup lemon juice |
1 tablespoon lemon zest, grated |
1 cup whipping cream |
200 g europe's best frozen raspberries (1/3 of 600g bag) |
400 g europe's best frozen raspberries (2/3 0f 600g bag) |
1/2 cup smuckers raspberry jam |
1/4 cup orange juice |
1/3 cup granulated sugar |
2 teaspoons cornstarch |
2 tablespoons water |
Directions:
1. SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
2. SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
3. To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
4. MAKE AHEAD:.
5. Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
6. TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.
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