Ingredients
2 teaspoon finely grated lemon rind
1/2 cup (125 ml) lemon juice
1 cup sugar
6 egg yolks
1/4 cup limoncello liqueur or ron
2 1/2 cups thicked cream
1 1/2 cups frozen raspberry
some fresh mint sprigs
Method
Grease 9 cm x 25cm (3 1/2 inch x 10 inch) loaf pan. Line with baking paper.
Stir lemon rind, juice and sugar in small saucepan until sugar is dissolved; bring to the boil.
Remove from heat, cool 10 minutes. Strain lemon syrup into small jug; discard solids.
Beat egg yolks in small bowl with electric mixer until light and fluffy. Beat in lemon syrup and liqueur and transfer to large bowl.
Beat cream in medium bowl with electric mixer until soft peaks form. Fold cream into lemon mixture, cover bowl with foil freeze about 2 hours or until thick (no frozen).
Stir in frozen raspberries. Pour mixture into loaf pan. Cover with plastic wrap then foil; freeze overnight or until firm.
Stand semifreddo at room temperature 5 minutes before turning out. Top with raspberries and mint.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
