Raspberry Lemon Semifreddo With Melba Sauce

Submitted by Chef mariajane

"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!!"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 8

ingredients

• SEMIFREDDO

• 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)

• SAUCE

• 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.