A couple of months ago, I discovered the wonder that is Italian Semifreddo, and then I went crazy. It began popping up every time we’ve had someone over for dinner ever since. I made it with strawberries and with peaches …
The only drawback? Greg couldn’t actually eat it. He is one of those poor souls with a dairy allergy. I set out to create something that he could manage that would still be delicious and creamy and soft.
I have to admit, that as a food blogger with a tiny, dark and cramped kitchen (like, cave-dark), summer is a godsend. A lot of my photos are taken outside on my patio where the light is better. This go around, as I was taking photos, I had a little visiting helper decided that the raspberries looked a little TOO good to pass by.
So, were the photos perfect? No. Did my family love the dessert? Yes. And that is really why I do any of this – it is about brining together food and the people I love. So, so perfect finished photo this time. We just dug in and ate it. Which is about as good as it gets.
Hope you get to make this one for yours. – Lydia, raspberry enabler
1/2 cup Coconut Creme - this generally comes canned as well
1/3 cup Powdered Sugar
1 tsp Vanilla Extract
1 cup Fresh Raspberries
Refrigerate the cans of coconut milk and coconut creme for at least 6 hours (or even better, overnight).
Put a glass mixing bowl and the whisks from your mixer into the freezer at least 30 minutes before you are going to begin. You will also want to have a non-stick or glass bread pan standing by.
Open the cans of coconut milk from the bottom and drain off the thin, clear liquid. Keep it for later, it is a refreshing drink and goes well in smoothies. Scrape out the hardened coconut in the tops of the cans and scoop into the cold mixing bowl.
Add 2 tablespoons of the coconut creme. Use the chilled whisks and a hand mixer to blend the hardened coconut and coconut creme until it begins to look like whipped cream.
Fold in the powdered sugar and vanilla extract, then whip again, adding a little more coconut creme as needed to get the desired texture. Soft peaks will form when you pull the whisks from the coconut blend. Be careful not to over mix - if you do, the coconut cream will get to warm to hold in the extra air you are adding by whipping.
Crush the raspberries slightly and then fold them into the coconut mixture. Taste for sweetness and add more powdered sugar if it is not sweet enough. Since some raspberries are sweet and some are on the tart side, you'll want to be sure to test it.
Use a spatula to lighly scoop the mixture into the waiting bread pan. Wrap it tightly in plastic wrap and place in the freezer.
The goal of a semifreddo is not to be frozen all the way into a hard freeze, but rather to be lightly frozen to the point that it can still be easily sliced. Expect to freeze it for a couple of hours tops.
To serve, remove from the freezer for 10 minutes, place on a tray and overturn. A couple of good shakes should remove the dessert. If that doesn't work, run a little warm water into your sink and rest the bottom of the bread pan in the water for 20-30 seconds and try overturning it again.