recipes
Strawberry and limoncello semi-freddo
Ingredients
- Zest and juice of 1 lemon
- 2 tbsp caster sugar (Lamb Brand)
- Limoncello liqueur
- 300g lemon curd
- 250g cream cheese
- 250g mascarpone cheese
- 24 sponge fingers (Arkadia/Waitrose)
- 200g fresh strawberries
- 1 tube freeze dried strawberries (Akadia/Waitrose)
- 100ml whipped crème frais
Method
Prepare a syrup with the lemon zest, juice, sugar and limoncello in a bowl. In a separate bowl beat together the lemon curd and cream cheese until smooth. Beat in the mascarpone. Line a small loaf tin with cling film. Dip sponge fingers in the limoncello mixture and line the base. Spread over half the cream and halve the strawberries, repeat and finish with the sponge fingers. Freeze to set for 6 hours. Before serving allow the semi-freddo to rest in the fridge for at least 20 minutes. Serve with the whipped cream sprinkled with the dried berries.
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