Raspberry Semi-Freddo

Method

Semifreddo is a frozen dessert, usually prepared with egg whites, sugar and cream. This recipe uses aquafaba, sugar and thickened plant cream, and frozen raspberries for extra sweetness. Not only is it easy to make, everyone will love it and be left wanting for more...

step 1

Light spray the base and sides of a rectangular cake tin; 13cm x 24cm. Line with greaseproof paper or plastic cling film. In a small saucepan, cook the raspberries and 75g sugar, over a very low heat, stirring continuously. The raspberries will soften to make a sauce. Leave to cool 15min., meanwhile prepare the aquafaba and cream.

step 2

Using hand-held, electric beaters, on medium-high, beat aquafaba 2min., add 1/3 of the remaining sugar, beat further 30secs, add rest of sugar, evenly in 2 portions; separated by 30secs., of beating. Continue beating 5min., the aquafaba will now be a firm foam, with stiff peaks and all sugar crystals will have dissolved.

step 3

In a separate small bowl, whip the cream until firm.

step 4

Add aquafaba foam and 2/3 of the cooled raspberry sauce (place remaining sauce in refrigerator until serving) to the cream. Fold in with a spatula or stir gently with a large spoon. Once well combined, transfer mixture to the prepared tin, cover with foil, and place immediately into the freezer. Leave to set for at least 4 hr., preferably overnight.

step 5

To serve, remove semi-freddo from freezer and tin, slice. Serve with remaining chilled raspberry sauce.

PROTEIN: 0.25g per slice

TOP TIP

*Aquafaba is the liquid found in canned legumes, such as canned chickpeas. To measure, simply open a can of chickpeas, and pour the liquid directly into a small bowl, placed on digital scales. Stop pouring when you reach the desired weight (100g for this recipe). Roughly one x 400g can chickpeas provides 150g aquafaba.

Ingredients