Dairy Free
Gluten & Grain Free
Low Disaccharide
Lovely desert, fresh and fruity!
Serves: 6
Prep time: 30-45 mins
Cooking time: 30 mins
+ overnight in freezer
Ingredients
- 4 eggs
- 100g honey
- 1 tsp vanilla essence
- finely grated zest on 1 lemon
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 200g fresh cherries, pitted and diced
- 1 kiwi fruit, peeled and diced
- 80g roasted, chopped almonds
WHIPPED COCONUT CREAM
- 2 cans coconut cream
- 1 tbsp honey
- ALMOND PRALINE
- 1 1/2 cups almonds
- 125g honey
- 1 tsp olive oil
Method
- Grease and line a 20cm x 10cm (9″ x 4″), depth 6cm ( 2.5″). Allow paper to extend 5cm past ends to ensure easy lifting out of semifreddo.
- Place a heatproof bowl over a saucepan of boiling water (the bowl not touching the water), and add to the bowl: eggs, honey, vanilla, lemon zest and spices.
- Whisk the mixture with electric beaters until thickened and creamy (5-6 mins)
- Remove from heat and cool for a few minutes.
- Stir in the whipped coconut cream, the almonds and the fruit.
- Pour mixture into prepared pan, smooth top and freeze overnight.
- Remove from freezer and stand for 5-10 minutes.
- Lift the semifreddo out by the paper, remove the paper and slice thickly.
- Sprinkle with almond praline and decorate with cranberries and mint leaves.
- WHIPPED COCONUT CREAM
- Refrigerate coconut cream overnight.
- Without shaking, open cans and remove cream from top.
- Place into electric mixer bowl with the honey.
- Beat on high for a few minutes, until creamy and refrigerate.
- ALMOND PRALINE
- Heat oven to 180ºC (160ºC fan forced) (350ºF or 325ºF).
- Place almonds onto baking paper in single layer.
- Roast 10 minutes until golden brown. Cool.
- In a small saucepan, place honey and bring to the boil.
- Boil until 130ºC (300ºF) reached, or until foamy (about 5-8 mins) stirring constantly.
- Add almonds and olive oil and mix well, then pour mixture back onto baking paper on tray. Spread into a single layer and let cool.
Notes
I make this and leave it in the freezer until I want it, and then make the praline.
