Lemon Myrtle and Raspberry Semifreddo

Skye Craig, Wild Sugar

Cook Time 3 hours

Servings 6

Ingredients

1 ½ cups cashews
¼ cup agave syrup
1 ¼ cups coconut milk
100ml lemon juiced and skin grated
2 drops lemon myrtle
handful of raw macadamia
handful of raspberries

Method

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

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.

Mix macadamias and frozen raspberries through lemon myrtle cashew mix

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