This Limoncello Raspberry Semifreddo is good anytime of the year but it does suggest spring when Limoncello is 'in season'.
Lemons and therefore limoncello suggest the freshness of spring. Limoncello is served cold to be at its most refreshing.
You can make your own Limoncello really easily. It takes a few days - weeks to steep but if think ahead and start now you can have a supply for spring and summer!
This simple frozen dessert would make a nice accompaniment to an Easter dinner, a summer patio dinner or any other dinner for that matter!
Semifreddo needs at least 4 hours to 'set' in the freezer. Because it is fairly soft texture you don't need to bring it out much before slicing and serving. If you have a good sharp knife you can just unmold it and serve it. You could set out 15-20 minutes ahead of time to make it softer but not much more than that or it will get soft on the edges.
This recipe uses whipped cream and sour cream so you can lighten it up with a lighter sour cream if you like.
Serve with fresh raspberries for garnish and a shot of icy limoncello on the side!
Here are some other great ways to use Limoncello! (Lemoncello is just a spelling variation of Limoncello).
Check out this better-than-takeout Lemoncello Chicken
Or this Fettuccine Lemoncello
Limoncello Raspberry Semifreddo
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Save Print Pin FacebookIngredients
Raspberry Coulis & Garnish
- ¼ cup sugar
- 1 ½ Tbsps water
- 8 oz fresh raspberries
- 2 Tbsps Limoncello
Semifreddo
- ⅓ cup raspberry coulis from recipe above
- 1 ¼ cups whipping cream
- 1 ⅔ cups sour cream
- 2 Tbsps sugar
Garnish
- 8 oz fresh raspberries
Instructions
- Line a large loaf pan with plastic wrap. Leave enough plastic wrap over the edges to be able to cover the loaf at the end.
- Coulis: Heat the sugar and water over medium heat til the sugar is dissolved. Put syrup and berries in the blender and puree. Strain mixture through a a fine mesh sieve. Add the liqueur.
- Take ⅓ cup of the coulis and reserve the remainder until ready to serve.
- Beat the cream and sugar until it forms soft peaks. Beat the sour cream in a separate bowl until it is fluffy. Gently fold the sour cream into the whipped cream. When evenly mixed add the ⅓ cup of raspberry coulis and swirl it through the mixture loosely.
- Pour into the loaf pan. Fold the excess plastic wrap up to seal the mixture. Freeze at least 4 hours and up to 3 months. When ready to serve slice the semifreddo, drizzle each slice with raspberry and garnish with a few fresh raspberries.
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