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).

Lemon and raspberry semifreddo