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Raspberry & Coconut Semifreddo
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290
bites
Popularity
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:
Metric
Imperial
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.
Posted by:
Sarah Scott
on
07 July 2009
Click here to view Sarah Scott's Cookery Book
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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