100g fresh or frozen (thawed) raspberry
85g golden caster sugar
600ml carton lactose free double cream
4 tbsp limoncello
For the coulis
225g fresh or frozen (thawed) raspberry
2 tbsp golden caster sugar
2 tbsp limoncello
Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment.
For the semi-freddo, mash the raspberries and half the sugar in a bowl with a fork.
Whisk the lactose free cream, the rest of the sugar and the limoncello to soft peaks.
Pour the mashed raspberries into the lactose free 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 the semi-freddo 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 semi-freddo 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.
Recipe adapted from: Good Food