Maple and hazelnut semifreddo recipe

  • Serves 8
  • 25 mins to prepare and 15 mins to cook, plus cooling and freezing
  • 366 calories / serving
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Impress friends and family with this wonderfully nutty, vegan-friendly take on the classic creamy Italian dessert. 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line the base of a 1kg loaf tin (21cm x 10cm) with clingfilm.
  2. Roast the nuts on a baking tray for 6-7 mins, until they have turned a shade darker. Leave to cool, then cut each in half. Set aside.
  3. Pour 1 tin of coconut milk, the maple syrup and the salt into a heavy-based pan and bring to the boil, then immediately reduce to a simmer.
  4. Meanwhile, in a bowl, whisk the other tin of coconut milk with the cornflour, until there are no lumps. Add to the pan, mix well, and cook for 4-6 mins over a medium-high heat. Stir until the mixture thickens; use a spatula to ensure the bottom doesn't burn or become lumpy. Remove from the heat and transfer to a large bowl. Strain any lumps through a fine sieve. Leave to cool completely.
  5. Churn the mixture in an ice-cream maker. If you don’t have one, pour it into a wide, flat metal tray and freeze. After 40 mins, use a fork to mix the ice crystals. Repeat this process 2 or 3 times until almost frozen. After the final freeze, blitz in a food processor until smooth.
  6. Stir in all but 3 tbsp of the nuts, then transfer the mixture to the loaf tin, press down and smooth the surface with the back of a spoon. Cover with clingfilm and return to the freezer until frozen.
  7. Remove from the freezer 15 mins before serving. Invert onto a plate and remove the clingfilm. Top with the remaining hazelnuts, the fruit and a drizzle of maple syrup. Slice and serve.
  • Ingredients

  • 125g whole blanched hazelnuts
  • 2 x 400ml tins full-fat coconut milk
  • 200ml pure maple syrup, plus extra to serve
  • 1 tsp sea salt
  • 3 tbsp cornflour
  • redcurrants or pomegranate seeds, to serve
  • Energy 1515kj 366kcal 18%
  • Fat 28g 40%
  • Saturates 17g 83%
  • Sugars 19g 21%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 25.6g Protein 3.4g Fibre 1.9g

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