Jump to Main ContentJump to Primary Navigation
Top

Lemon and raspberry semifreddo

semi-freddo.jpg
wine.jpg

Semifreddo is an Italian half-frozen dessert or ice-cream cake but this recipe gives this Mediterranean classic a bit of a Brit twist.

It’s from a new book called Wild Sugar Desserts by Australian cooks Skye Craig and Lyndel Miller which does the unthinkable, taking cult classic desserts and giving them a healthy but delicious makeover. Recipes include strawberry yoghurt cheesecake and blackberry, elderflower and lemon mousse trifle.

This semifreddo uses coconut milk, nuts, agave syrup and edible flowers, making it practically saintly in pudding terms. Perfect for providing a floral and fuss-free finish to any dinner party.

Kcal: 179 per serving

Saturated fat: 2.9g per serving

Preparation time: 20 minutes

Freezing time: Overnight

Ingredients (makes 8)

  • 3 cups of cashew nuts, raw and unsalted
  • ½ cup honey, agave syrup or sugar syrup
  • 2½ cups coconut milk
  • 1¼ cups lemon juice and rind finely grated
  • Pinch of salt
  • Handful of fresh or frozen raspberries
  • Handful of macadamia or Brazil nuts, raw, unsalted and roughly chopped
  • Edible flowers
  • Loose berries
  • Shavings of crème fraîche ice cream and berry coulis (optional)

Method

Step 1: Blend cashews, honey, coconut milk, lemon juice and salt in a blender until the cashews have turned into a smooth cream. If there is still a grain in the cream, strain the mixture through a fine sieve.

Step 2: Carefully fold the raspberries and nuts through the lemon cream and then pour into a loaf tin. Wrap silver foil around the tin and place in the freezer overnight.

Step 3: When ready to serve, warm the outside of the tin with your hands. Take a hot knife, cut a slice of the log and place on a plate. To dress it up, scatter a few edible flowers and loose berries on the plate (add a few shavings of crème fraîche ice cream and a drizzle of berry coulis if desired).

Eat with

Wine expert Jane Parkinson suggests the perfect pairing

Perrone Elio Moscato d’Asti 2011, £6.75, thewinesociety.com

Seeing as delicacy is the name of the game here, Moscato d’Asti is a no-brainer match even if the semifreddo is packed with flavour. A northwest Italian wine, this works brilliantly because it’s floral, while the lower alcohol (only 5%!) means it won’t compete with the frozen dessert.

Comments

Latest...

Feed your inner Morticia Addams at these gothic London eateries

And not a unicorn in sight

by The Stylist web team
20 Jul 2017

Designer lattes are the new coffee trend taking over Instagram

Meet the new drink du jour

by The Stylist web team
20 Jul 2017

Bon Appétit! 15 of the best French eateries across the UK

Think quick croissants, boozy brunches and hearty Gallic meals

by Nicola Colyer
14 Jul 2017

Haagen-Dazs has launched a boozy ice-cream collection

Vodka key lime pie ice cream, anyone?

by Jasmine Andersson
14 Jul 2017

Move over, gin: white port and tonic is the drink of the moment

Anyone for a swift P&T?

by Anna Brech
12 Jul 2017

Research discovers your coffee addiction has a major health benefit

“If you're not a coffee drinker, then you need to consider if you should start”

by Amy Swales
11 Jul 2017

Rejoice! A free rooftop gin bar is coming to London this summer

With herbal cocktails and views of the River Thames. Oh, happy days...

by Anna Brech
07 Jul 2017

London restaurant gives diners Instagram kits to take better photos

Upcycle your #foodporn game

by Anna Brech
05 Jul 2017

There’s a scientific reason why we should all eat more chocolate

Thank us later

by Moya Crockett
03 Jul 2017

Behold a new type of ice cream making waves on Instagram

Beautiful, vegan... and galactic

by Anna Brech
30 Jun 2017