raspberry and coconut semifreddo

serves 4

preparation time:
25 minutes, plus freezing 

 

ingredients

300g (10 ½ oz) The
Co-operative raspberries
100ml (3 ½ fl oz) The Co-operative Fairtrade Mexican clear honey
400ml (13 ½ fl oz) The Co-operative reduced-fat custard
200ml (7 fl oz) The Co-operative reduced-fat crème fraîche
400g (l4 oz) reduced-fat coconut milk

 

method

Place 200g (7oz) 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 crème fraîche 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. 

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
309	15.8g	7.8g	29g	trace

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