Raspberry & limoncella semi-freddo

1. Whisk the double cream with half of the sugar and the limoncella until it is softly peaking.
2. Whisk the crème fraiche and mascarpone together, and gently fold the crème fraiche into the softly whipped cream.
3. Mash the raspberries and the remaining sugar in a bowl with a fork, leaving the raspberries quite chunky.  Then fold the raspberries softly into the cream, swirling them through to create a rippled effect.
4. Pour the mixture into the prepared loaf tin, smooth the top and cover and freeze for approx 4 hours.
5. Next, make the sauce.  Place the raspberries, sugar and limoncella into a food processor or liquidiser, or use a stick blender.
6. Whizz until pureed and then push through a sieve.
7. To serve, remove the semi-freddo from the freezer, peel off the cling film and place on a pretty serving plate.
8. Serve generous slices of the semi-freddo with a little raspberry and limoncella sauce.
9. Scatter fresh raspberries on the top and decorate with fresh mint leaves.

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