Maple and hazelnut semifreddo recipe
Created by The Tesco Recipes team
Translated as 'half-frozen', Italian semifreddo has a distinctive frozen mousse-like texture, which makes a wonderfully indulgent Christmas dessert. This vegan-friendly version is made with just a handful of ingredients and is ideal for making ahead – just remove from the freezer 15 minutes before decorating and serving.
See method- Serves 8
- Takes 40 mins plus cooling and freezing
- 348 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 125g whole blanched hazelnuts
- 2 x 400ml tins full-fat coconut milk
- 3 tbsp cornflour
- 200ml maple syrup, plus extra
- 1 tsp sea salt
- 20g pomegranate seeds
Each serving contains
- Energy
- 1450kJ 348.0kcal
- Fat
- 25g
- Saturates
- 14g
- Salt
- 0.9g
- Sugars
- 21g
of the Reference intake
Carbohydrate 26.8gProtein 3.5gFibre 1.1g
Method
- Line a 1kg loaf tin with clingfilm.
- 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.
- In a bowl, whisk 1 tin of coconut milk with the cornflour until there are no lumps and set aside.
- 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.
- 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.
- 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.
- 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.
- See more Christmas desserts
We recommend this recipe for a special occasion or treat, as part of a balanced diet.
