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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

To serve

extra raspberries


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

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