Preparation Time: Semifreddo – 10 minutes,
Sauce – 10 minutes
Cook Time: Sauce - 20 minutes
Serving: 8 servings
Ingredients:
Semifreddo:
• 300 g (1 can) Sweetened Condensed Milk
• 75 mL (1/3 cup) lemon juice
• 15 mL (1 tbsp) grated lemon zest
• 250 mL (1 cup) whipping cream
• 200 g (1/3 bag) Europe's Best® Select Raspberries, frozen
Sauce:
• 400 g (2/3 bag) Europe's Best Select Raspberries, frozen
• 125 mL (1/2 cup) Raspberry Jam
• 50 mL (1/4 cup) orange juice or water
• 75 mL (1/3 cup) granulated sugar
• 10 mL (2 tsp) cornstarch
• 30 mL (2 tbsp) water
Preparation:
1. For the 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.
2. Spoon mixture into a plastic wrapped 9- x 5-inch (2 L) loaf pan. Freeze for 4 to 5 hours, or until firm. Cover if freezing overnight.
3. For the 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.
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