I snipped this recipe for semi-freddo from the Co-op magazine many moons ago when I was looking for tasty eye catching, low sugar puddings. Making it appealed to my ”no-time-to-bake-with-a-baby” mind set as well as getting a gluten-free and low-sugar thumbs up for using honey to sweeten. The original recipe used low-fat ingredients and looked like this. Mine was sadly nowhere near as attractive; my raspberries sank to the bottom and it was somewhat icy (think chocolate shards through viennetta). I think this was probably a result of extra water in the mix from using frozen fruit instead of fresh raspberries. Preparing it the night before rather than getting up at the crack of dawn with baby on hip for it to be ready in time for lunch may also have contributed. If I’d engaged my brain even just a little bit I would have realised that ‘semi-freddo‘ meant semi-frozen and that an overnight stay in the freezer wasn’t such a brilliant idea afterall! Hey ho, you live and learn. At least my full fat version tasted delicious with a delicate balance between the honey sweetened sharpness of the raspberries and the mellow creaminess of the coconut milk.
what you need to make raspberry and coconut semi-freddo
300g (10.5 oz) raspberries
100ml (3.5 fl oz) clear honey
400ml (13.5 fl oz) custard
200ml (7 fl oz) creme fraiche
400g (14 oz) tin coconut milk
- Place 200g of the raspberries into a bowl with the honey, mash with a fork, then strain through a sieve into a large mixing bowl.
- Stir in the custard, then the creme fraiche and finally the coconut milk.
- Fold in the remaining raspberries and pour into the prepared tin. Cover with cling film and a sheet of tin foil and freeze for 3-4 hours until completely frozen.
- Leave at room temperature for about 20 minuntes before slicing and serve with a raspberry coulis.
Serves 6, prep time 25 minutes + freezing in a 1.5 pint terrine tin, lined with baking paper.