Vegan Strawberry & Pistachio Semifreddo
This summery vegan Strawberry & Pistachio Semifreddo is light as air and perfect to eat on a scorching summer day.
Servings: 5
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.