LIVE 24-SEVEN


LIMONCELLO SEMIFREDDO WITH SUMMER BERRIES


The Kilpeck Inn’s head chef Ross Williams, shares with us his recipe for Limoncello Semifreddo, a soft Italian ice cream that you can easily make at home – and without the need for an ice cream machine or any other special equipment! It’s a delicious and refreshing dessert for a summer evening, served with strawberries, raspberries and blueberries.


INGREDIENTS (SERVES 8-10) • 8 Egg Yolks


• 150ml Limoncello • 200g Caster Sugar • 500ml Double Cream 78


METHOD: • Put the egg yolks and sugar in a large bowl and whisk until they are thick and pale. Slowly add the limoncello, whisking all the time • Place the bowl over a saucepan of barely simmering water and continue whisking until it’s stiff and has doubled in volume. Transfer the mixture to a clean bowl and leave until cold, stirring from time to time. Whip the cream until thick, but not too stiff, then gently fold into the egg mixture. Pour into a 900g loaf tin lined with clingfilm and freeze overnight • Serve with a selection of summer fruits sprinkled with sugar!


Kilpeck Inn,


Hereford HR2 9DN T: 01981 570464


www.kilpeckinn.com


LIVE24-SEVEN.COM


WINING & DINING RECIPE


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