Home Recipes Raspberry Lemon Semifreddo with Melba Sauce

Raspberry Lemon Semifreddo with Melba Sauce

Total Time: 40 mins.
Prep Time: 20 mins.
Cook Time: 20 mins.
Serves: 8 servings


300 g (1 can) Sweetened Condensed Milk
75 mL (1/3 cup) lemon juice
15 mL (1 tbsp) grated lemon zest
250 mL (1 cup) whipping cream
200 g (1/3 bag) Europe's Best® Select Raspberries, frozen

400 g (2/3 bag) Europe's Best Select Raspberries, frozen
125 mL (1/2 cup) Raspberry Jam
50 mL (1/4 cup) orange juice or water
75 mL (1/3 cup) granulated sugar
10 mL (2 tsp) cornstarch
30 mL (2 tbsp) water


1.  For the semifreddo, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. 

2.  Spoon mixture into a plastic wrapped 9- x 5-inch (2 L) loaf pan. Freeze for 4 to 5 hours, or until firm. Cover if freezing overnight. 

3.  For the sauce, in a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat. Strain through a fine sieve to remove seeds. Cover and refrigerate. 

Make Ahead:
Semifreddo can be wrapped well and frozen for up to five days. 
Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks



•   Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place