Raspberry Lemon Semifreddo With Melba Sauce

• SEMIFREDDO
• sweetened condensed milk↗1 can

  300 g

• lemon juice↗1⁄3 cup
• lemon zest↗1 tablespoon

  grated

• whipping cream↗1 cup
• europe's best frozen raspberries↗200 g

  1/3 of 600g bag

• SAUCE
• europe's best frozen raspberries↗400 g

  2/3 0F 600G Bag

• smuckers raspberry jam↗1⁄2 cup
• orange juice↗1⁄4 cup
• granulated sugar↗1⁄3 cup
• cornstarch↗2 teaspoons
• water↗2 tablespoons

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.

4. 4

   MAKE AHEAD:.

5. 5

   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.

6. 6

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