Iced Desserts
Keep your cool this summer with perfect puds!
Rhubarb & Apple Semifreddo
By Vegan Chef Day, veganchefday.com
Serves 4 | Prep 10 mins plus soaking | Freeze 4 hrs
INGREDIENTS
• 150g (5¼oz) cashews, soaked in warm water for 30 minutes
• 2 apples, peeled and stewed
• 1 bunch of rhubarb, stewed
• coconut sugar, to taste
• chopped hazelnuts
• chopped almonds
• white poppy seeds (optional)
• a squeeze of rice or date syrup
• a dash of cinnamon
• a few rose petals
METHOD
1 Blend the apple with the cashews until smooth.
2 Blend the rhubarb with the coconut sugar.
3 Mix the nuts, seeds (if using), syrup, cinnamon and rose petals.