Raspberry Lemon Semifreddo With Melba Sauce Recipes

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LEMON-RASPBERRY SEMIFREDDO

The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 5



Lemon-Raspberry Semifreddo image

Steps:

  • Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
  • In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
  • Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.

Nutrition Facts : Calories 349 g, Fat 28 g, Fiber 2 g, Protein 4 g, SaturatedFat 17 g

6 ounces raspberries (3/4 cup), thawed if frozen
2 tablespoons sugar
2 cups heavy cream
1 cup lemon curd
10 ladyfingers

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE

Provided by Ina Garten

Categories     dessert

Time 4h40m

Yield 8 servings

Number Of Ingredients 14



Vanilla Semifreddo with Raspberry Sauce image

Steps:

  • Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
  • Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
  • In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
  • Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
  • Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
  • To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

Vegetable oil, for greasing the pan
4 extra-large eggs, separated, at room temperature
1/2 cup sugar, divided
Seeds scraped from 1/2 vanilla bean
1/2 teaspoon cream of tartar
1 cup cold heavy cream
1 tablespoon vanilla liqueur (optional)
1 teaspoon pure vanilla extract
Fresh Raspberry Sauce (recipe follows)
Fresh blueberries, for serving
1 half-pint fresh raspberries (6 ounces)
1/2 cup sugar
1/2 cup good raspberry preserves (6 ounces)
1 tablespoon framboise liqueur

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE

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!!

Provided by Chef mariajane

Categories     Frozen Desserts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11



Raspberry Lemon Semifreddo With Melba Sauce image

Steps:

  • 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.

Nutrition Facts : Calories 397, Fat 14.4, SaturatedFat 8.9, Cholesterol 53.5, Sodium 66.4, Carbohydrate 65.4, Fiber 3.7, Sugar 55.7, Protein 4.3

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)
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

RASPBERRY SAUCE

Provided by Ina Garten

Categories     dessert

Time 3h14m

Yield 2 cups

Number Of Ingredients 5



Raspberry Sauce image

Steps:

  • Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

LIMONCELLO & RASPBERRY SEMIFREDDO

Limoncello lends a lively kick to both the semifreddo and the sauce - a perfect chance to use up that bottle you brought back from holiday

Provided by Angela Nilsen

Categories     Dessert, Dinner

Time 25m

Number Of Ingredients 9



Limoncello & raspberry semifreddo image

Steps:

  • 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.
  • 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.
  • For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
  • 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.
  • 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.

Nutrition Facts : Calories 461 calories, Fat 39 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

100g fresh or frozen (thawed) raspberry
85g golden caster sugar
284ml carton double cream
4 tbsp limoncello
2 x 200ml cartons crème fraîche
225g fresh or frozen (thawed) raspberry
2 tbsp golden caster sugar
2 tbsp limoncello
extra raspberries

MELBA SAUCE

A versatile raspberry sauce. Can be used in Peach Melba, Raspberry Fool, or even drizzled over a piece of pound cake. **Tips below.

Provided by Debbwl

Categories     Sauces

Time 25m

Yield 1 1/4 cups, 5 serving(s)

Number Of Ingredients 6



Melba Sauce image

Steps:

  • Thaw raspberries.
  • Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
  • Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
  • Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
  • **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
  • **If sauce becomes too thick, add water, bring to a boil and stir until smooth.

10 ounces frozen raspberries
1/2 cup red currant jelly
1/4 cup sugar
1 tablespoon lemon juice
1/4 teaspoon lemon peel, finely grated
1 dash salt

FRESH RASPBERRY SAUCE

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4



Fresh Raspberry Sauce image

Steps:

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

RASPBERRY MELBA SAUCE

Categories     Sauce     Berry     Citrus     No-Cook     Raspberry     Lemon     Apple     Summer     Parade

Yield Makes 2 cups

Number Of Ingredients 4



Raspberry Melba Sauce image

Steps:

  • Puree all the ingredients, then pass through a strainer to remove the seeds.

2 cups raspberries
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/4 cup apple juice

RASPBERRY SEMIFREDDO

Make and share this Raspberry Semifreddo recipe from Food.com.

Provided by Grace Lynn

Categories     Frozen Desserts

Time 45m

Yield 1 Loaf, 8-10 serving(s)

Number Of Ingredients 4



Raspberry Semifreddo image

Steps:

  • Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened (this step takes about 20 minutes), then remove from the heat and continue whisking the mixture until completely cool.
  • Mash the raspberries in a shallow dish.
  • Stiffly whip the cream and stir in the egg mixture and mashed raspberries.
  • Line a rectangular loaf pan with plastic wrap, pour in the mixture and smooth the surface.
  • Put in the freezer overnight or for at least 4 hours.
  • To serve, turn out and remove the plastic wrap.

Nutrition Facts : Calories 494.5, Fat 36.7, SaturatedFat 21.7, Cholesterol 261.8, Sodium 87.7, Carbohydrate 36.8, Fiber 1.5, Sugar 32.4, Protein 6.8

6 eggs
1 1/4 cups superfine sugar
1 1/2 cups raspberries
3 cups heavy cream

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