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Lemon Myrtle and Raspberry Semifreddo

Skye Craig shares this light desert recipe in episode 43 of Everyday Gourmet.



  • 1.

    Blend all ingredients except for the macadamias in a high powered blender until the cashew cream is smooth and silky.

  • 2.

    Prepare ice cream machine and churn mix. If you don’t have an ice cream machine, just place in freezer and leave as is, or if you would prefer a lighter texture, stir every half hour.

  • 3.

    Mix macadamias and frozen raspberries through lemon myrtle cashew mix

  • 4.

    Spoon into beautiful glasses and place in freezer. These tasty desserts are best served semi-frozen.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Lemon Myrtle and Raspberry Semifreddo.


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Posted by Report
looks really nice