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Festive Semifreddo

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Perfect on hot summer days, whether it replace the traditional Christmas pudding or becomes the cool cake for birthdays, this beauty looks good and tastes even better.

Remember white Christmas slice? Melted chocolate loaded with candied fruits and processed cereals… Remember ice cream, creamy vanilla ice cream on a hot summers day… We do. So we came up with a recipe that incorporates those memories, our festive semifreddo. If you’re unsure what exactly semifreddo is compared to ice cream, well in Italian it means half-cold and is like a frozen mousse in terms of texture. A basic semifreddo doesn’t have the custard base that ice cream has and doesn’t require any stove top or churning time, but tastes just as good.

Combining a gluten free muesli and fruit with a basic semifreddo recipe we were able to make this gluten free, refined sugar free and the option of dairy free or simply lactose free.

I won’t tell you anymore other than to say it really does hit the spot on a hot day… and doesn’t take much to make.


500ml zymil lactose free whipping cream or substitute for chilled, pure coconut cream
5 medium/large egg whites (reserve the yolks and make a mean mayo with the leftovers)
50ml maple syrup
1 tsp. vanilla essence
8 pitted dates
1/4 c. raisins/sultanas
100g approx. cranberries
1/4 c. crushed almonds
1 c. approx coconut flakes
1 c. approx PIK NIK Gluten Free Quince baked muesli


Measure out the fruit, nuts and muesli into a bowl and set aside. Finely chop the dates.
Use a medium size stainless steel mixing bowl as the setting dish (to create a half circle shape for presentation) or dish of choice. Line the dish with plastic wrap with of over hanging wrap so you can seal the whole dish.
Separate the eggs and then beat the egg whites until there are stiff peaks (if you can turn the bowl upside down and they don't move, you've done well).
In a separate mixing bowl whisk the cream, vanilla and maple until the cream thickens - it does not need to be fully whipped.
Add the fruits, nuts and muesli to the bowl of cream and fold in.
Add the egg whites and fold in, being careful to not push the air out of the mixture.
Use a spatula to pour into the setting dish and smooth over the top.
Pull the sides up on the dish and cover.
Freeze for 6-8 hours or overnight, remove from the freezer 15-20 minutes prior to serving.
Use an ice cream scoop dipped in water to scoop out or if using as a birthday cake, cut into slices.