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.


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