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Maple and hazelnut semifreddo recipe

5 ratings

Impress friends and family with this wonderfully nutty, vegan-friendly take on the classic creamy Italian dessert. See method

Ingredients

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

Preheat the oven to gas 6, 200°C, fan 180°C. Line the base of a 1kg loaf tin (21cm x 10cm) with clingfilm.
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.
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.
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.
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.
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.
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.