Raspberry Lemon Semifreddo With Melba Sauce - cooking recipe

Ingredients

SEMIFREDDO
1 (300 g) can sweetened condensed milk
1/3 cup lemon juice
1 tablespoon lemon zest, grated
1 cup whipping cream
200 g europe's best frozen raspberries (1/3 of 600g bag)
SAUCE
400 g europe's best frozen raspberries (2/3 0F 600G Bag)
1/2 cup smuckers raspberry jam
1/4 cup orange juice
1/3 cup granulated sugar
2 teaspoons cornstarch
2 tablespoons water

Preparation

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. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
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.
To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
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.
TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.