Raspberry Lemon Semifreddo with Melba Sauce

Prep Time: Semifreddo – 10 minutes,
Sauce – 10 minutes
Cook Time: Sauce - 20 minutes
Serving: 8 servings

Ingredients:

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

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

Preparation:

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:
4.  Semifreddo can be wrapped well and frozen for up to five days.
5.  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