FRUIT SALAD WITH LIMONCELLO RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories dessert
Total Time 20 minutes
Prep Time 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
- For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
- Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
Nutrition Facts : Calories 256 calorie, FatContent 4 grams, SaturatedFatContent 3 grams, CholesterolContent 6 milligrams, SodiumContent 11 milligrams, CarbohydrateContent 50 grams, FiberContent 3 grams, ProteinContent 3 grams, SugarContent 33 grams
LIMONCELLO & RASPBERRY SEMIFREDDO RECIPE | BBC GOOD FOOD
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
Total Time 25 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 9
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, FatContent 39 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.06 milligram of sodium
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