Maple and hazelnut semifreddo recipe

1. Line a 1kg loaf tin with clingfilm.
2. Toast the nuts in a frying pan over a medium heat for 6-7 mins or until they have turned a shade darker. Leave to cool, then cut each in half. Set aside.
3. In a bowl, whisk 1 tin of coconut milk with the cornflour until there are no lumps and set aside.
4. Pour the other tin of coconut milk into a pan with the maple syrup and salt. Bring to a boil, then immediately reduce to a simmer. Add the coconut milk/cornflour mix 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 strain into a bowl through a fine sieve. Leave to cool completely.
5. Churn the mixture in an ice-cream maker to a soft serve consistency. If you don’t have one, pour 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 put in the freezer until frozen.
7. Remove 15 mins before serving. Invert onto a plate and remove the clingfilm. Top with the remaining hazelnuts, the pomegranate seeds and an extra drizzle of maple syrup. Slice and serve.

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We recommend this recipe for a special occasion or treat, as part of a balanced diet.