Mango and Star Anise Semifreddo
WF, GF, EF, SF, CF*, FF, NF, V
Makes 750mL
This recipe kindly supplied by
Tish Richardson PhD.
A wonderfully smooth, semi-frozen mango cream that is delicious
alone or served garnished with a shard of praline—or as an
accompaniment to the
Rum ‘n Raisin Coffee Cake with Coffee Syrup. To
serve, do not allow the mix to freeze completely; it should be a
very thick cream consistency, which will hold its shape when
spooned. If made in advance and fully frozen, allow to re-soften by
placing in the refrigerator for up to 30 minutes before serving.
C*—use rice syrup; check coconut cream is free of xanthan gum
(additive 415).
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
Ingredients
flesh from 3 ripe, well-chilled mangoes
1 ripe, chilled banana
3 tablespoons (45 mL) coconut cream*
5 tablespoons (75 mL) Cointreau
⅛ teaspoon ground star anise
3 tablespoons (45 mL) glucose syrup (from corn) or pure rice syrup*
Method
Place all the ingredients in a food processor and blend until
smooth.
Either—churn in an ice-cream machine as per the manufacturer's
instructions. Transfer to a freezer-proof container, seal and freeze
for 1 hour.
Or—pour the mixture into a freezer-proof container with lid and
freeze for 3-4 hours or until ice crystals are starting to form
around the edge. Mash well with a fork to break up the ice crystals
and return to the freezer. Repeat this process 2-3 times more until
the cream has a fine texture or re-process in the food processor.
Click the following links to view products in-store:
Rice
Syrup
Coconut cream - organic
Click here to purchase Tish Richardson's latest book:
The Tolerant Cook-The Allergy and Food
Intolerance Cookbook
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