Semifreddo – Typically known as a semi-frozen dessert with a mousse like texture consisting of eggs, sugar and a whole lot of cream. My version? No eggs, no palm sugar and no cream. Yep, it’s been health-a-fied and is incredibly delicious, full of sweetness and crunch.
With the festive season in full swing I want to share a dessert with you that’s perfect for a hot Australian Christmas. Think ice cream cake mixed with raw cheesecake. Forget the Christmas puddings that take hours’ to cook; whip this one up in under 10 minutes and let it freeze for a couple of hours before serving it up for the whole family to enjoy.
Sweet, chilled, and full of flavour, there’s nothing more delicious and refreshing than this semifreddo with fresh berries and dark chocolate to get you in the festive spirit.
2 cups raw cashews (preferably soaked in water for 2 hours, but not a necessity)
1/3 cup melted coconut oil
Juice of ½ lemon
½ cup of natural yoghurt (or coconut yoghurt if dairy free)
½ cup almond milk
1 tbs of pure maple syrup
1/3 cup rice malt syrup
1 tsp vanilla bean paste or scrapings of 1 vanilla bean.
2 cups cherries.
1 block of dark chocolate of your choice.
1 block of dark mint chocolate
1 cup mixed berries (can be frozen)
Drain the cashews if soaked and place in a high speed blended.
Add the coconut oil, lemon juice, yoghurt, almond milk, rice malt syrup, maple syrup and vanilla bean and blend on high for a couple of minutes until a smooth, thick consistency is formed.
Transfer the mixture into a rectangle silicon mould and pop aside.
With a knife cut 1 cup of cherries in half and remove the pips and stems.
Roughly chop 1 block of dark chocolate and add the cherries, chocolate and mixed berries into the mould and stir in. Smooth out the top and place in the freezer to set.
Freeze for around 4-5 hours before serving or can be made days before just take out of the freezer 30 minutes prior to serving to soften.
Add extra cherries, mint chocolate and berries on top for decoration.