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    Home » Recipes

    Vegan Strawberry & Pistachio Semifreddo

    Published: Jul 1, 2018 · Modified: Dec 21, 2019 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    Our Vegan Strawberry & Pistachio Semifreddo recipe is actually the result of a happy accident. We were attempting to make a light & fluffy mousse, however it kept separating, which was super frustrating & was driving Vanessa a bit nuts.

    So recently after a long day experimenting in the Vegan Larder test kitchen we discovered we had created way too much mixture, which not wanting it to go to waste,  Louise decided to put it all the leftovers in the freezer, just to see what would happen.  And we are SO glad she did because this amazing light & delicious dessert was born!

    Our Strawberry & Pistachio Semifreddo is quite possibly the most perfect thing to eat in summertime. 

     

    this recipe

    We had originally trying to make a mousse, so this semi-freddo is light as air due to all the bubbles incorporated into it!

    How do you create mousse that's Vegan? Well, it's magic.

    Not really: To create a mousse the mixture is based on Aquafaba (which is the water you get after you cook chickpeas)  Aquafaba can be used to make meringue, mousse and…. semi freddo it would seem.  Aquafaba has a very similar protein structure to works egg whites and when whisked it forms stiff peaks. Magic.  It does mean you end up with leftover chickpeas, use them to make hummus!

    This Vegan Strawberry & Pistachio Semifreddo will work with any kind of summer fruit . Raspberries would give it a delicious tartness. You could  also use peach, blueberries, blackcurrents, or mango! So many yummy choices. The nuts are also optional - or you could try a different kind of nut-  Macadamia and  peach is a match made in heaven.

    We're looking forward to trying all kinds of different fruit combinations, but if you beat us to it, make sure you let us know what you make!

    Vegan Strawberry & Pistachio Semifreddo

    Vanessa Sturman
    This summery vegan Strawberry & Pistachio Semifreddo is light as air and perfect to eat on a scorching summer day. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs
    Total Time 2 hrs 15 mins
    Course Dessert
    Cuisine Vegan
    Servings 5

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • ⅔ cup chickpea water about the equivalent of water from 1 can of 400g chickpeas
    • ¼ cup caster sugar
    • ¼ teaspoon cream of tartar
    • 200 g strawberries
    • 200 g condensed coconut milk
    • 50 g chopped pistachios (plus extra to serve (sprinkle on top))

    Instructions

    • Line a freezerproof  tin or container with cling film. 
    • Drain the chickpeas, reserving the liquid. (Use the chickpeas for something else!!- roasted chickpeas are yummy!) 
    • Take ⅔ cup of the chickpea liquid (also known as aquafaba), and put it in a bowl with the sugar & cream of tartar
    • Whisk the mixture for around 10 minutes. Start with a low, slow setting, then gradually build up speed over the 10 minutes. When the mixture peaks it is ready. (NB: This might take longer than 10 mins.. ! )
    • Blend the strawberries in a food processor, then carefully fold into the aquafaba mix, along with the condensed coconut milk.  Carefully add the chopped pistachios too. 
    • Pour the whole mixture into the lined container. Place in freezer for 4-6 hours until firm.
    • When you 're ready to serve, remove the semifreddo from the freezer & invert onto a plate. The cling film will help you remove it from the container. 
    • Remove the cling film & decorate with more pistachios, dried strawberries or fresh!  Slice to serve. 
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    Strawberry & Pistacio Semifreddo Pinterest

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    1. Emma Hoyt says

      July 21, 2019 at 8:40 pm

      If i refrigerate these instead of freezing them will they hold their shape?

      Reply
      • Louise-Claire Cayzer says

        July 24, 2019 at 1:32 pm

        Hi Emma,
        If you just refrigerate this it will be a mousse, rather than a semi-freddo. If you choose to do this, I would serve them in individual ramekins or glasses & not upturn it to serve.

        Reply

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    I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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