Raspberry Lemon Semifreddo With Melba Sauce

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
  • MAKE AHEAD:.
  • 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.
  • TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.
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