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Raspberry & Coconut Semifreddo

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Preparation Time: 265 minutes
Cooking time: 0 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 6
This recipe has been visited 5765 times
Ingredients:
 300 gm(s) raspberries
 100 ml(s) clear honey
 400 ml(s) reduced-fat custard
 200 ml(s) reduced-fat creme fraiche
 400 gm(s) can reduced-fat coconut milk
  raspberry coulis
A Co-op summer dessert recipe. You will need a 1.5 pint terrine tin, lined with baking paper.
Cooking Steps:
Put 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 clingfilm and a sheet of tin foil and freeze for 3-4 hours until completely frozen.

Leave at room temperature for about 20 minutes before slicing, and serve with a raspberry coulis.

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