Chilli prawn linguine
Our delicious chilli, prawn and garlic linguine recipe is elegant enough for a dinner party but light enough to be enjoyed for dinner during the week
Limoncello & raspberry semifreddo
- Preparation and cooking time
- Prep: -
- Plus freezing
- Easy
- Serves 8
Skip to ingredients
- 100g fresh or frozen (thawed) raspberry
- 85g golden caster sugar
- 284ml carton double cream
- 4 tbsp limoncello
- 2 x 200ml cartons crème fraîche
For the coulis
- 225g fresh or frozen (thawed) raspberry
- 2 tbsp golden caster sugar
- 2 tbsp limoncello
To serve
- extra raspberries
Nutrition: per serving
- kcal461
- fat39g
- saturates24g
- carbs23g
- sugars19g
- fibre1g
- protein2g
- salt0.06glow
Method
step 1
Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semifreddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.
step 2
Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.
step 3
For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
step 4
Open-freeze (see 'Try' below) the semifreddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.
step 5
To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.
