Orange Creamsicle Vegan Semifreddo
Orange Creamsicle Vegan Semifreddo is a gluten free side dish. For $1.24 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 327 calories, 6g of protein, and 15g of fat each. This recipe from Go Dairy Free requires orange zest, sugar, vanilla yogurt, and orange. From preparation to the plate, this recipe takes approximately 45 minutes. A couple people made this recipe, and 17 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. The Orange Creamsicle - Vegan / Non-Dairy Smoothie, Almond Nougat Semifreddo with Bittersweet Chocolate Sauce (Semifreddo al Torrone), and Hazelnut and Almond Macaroons with Orange Semifreddo are very similar to this recipe.
Servings: 8
Preparation duration: 45 minutes
Ingredients:
1 teaspoon agar powder
2 tablespoons vanilla dairy-free milk beverage
1 (14-ounce) can full-fat coconut milk
16 perfectlyfree orange crème bites
1 cup orange juice
1 tablespoon orange liqueur
1 teaspoon orange zest
½ cup raw cashews (see below for Nut-Free Option)
1/3 cup sugar
½ teaspoon vanilla extract
¼ cup dairy-free lemon or vanilla yogurt alternative
Equipment:
mixing bowl
bowl
food processor
blender
ramekin
sauce pan
whisk
Cooking instruction summary:
Place the coconut milk can in the refrigerator, and a mixing bowl with beaters in the freezer. Put the cashews in a bowl and cover with water. Let all of these sit for 4 to 6 hours. Open the can of coconut milk without shaking it. Scoop out the solidified layer of cream and place it in your chilled mixing bowl. You should get around cup of spoonable coconut cream. Save the leftover coconut water for another use, like smoothies. Begin mixing the coconut cream on low speed and gradually turn it up to high. Whip the cream until firm, fluffy peaks form, which could take as long as 8 to 10 minutes. Drain the cashews and place them in your blender or food processor. Add the yogurt and sugar and puree until completely smooth. Add the liqueur, zest, and vanilla extract, and pulse to incorporate. Gently fold about one-third of the cashew mixture into the whipped coconut cream to avoid deflating the whip. Repeat with another third, and then the final third, until creamy and smooth. It should have the consistency of a citrus-coconut mousse. Spoon the semifreddo base into large square silicone ice cube molds or individual ramekins until about three-fourths of the way full. Gently press one orange crme bite into the center, and then a second on top. The second bite should peek about halfway out of the top. Carefully move the molds into your freezer and freeze the vegan semifreddo for at least 8 hours, or until fully solidified. If there are any leftover perfectlyfree bites, enjoy them while you wait. You've earned it! Whisk together the orange juice and agar in a small saucepan over medium heat. Bring the mixture to a boil. Immediately pour the mixture into a heat-proof container, let cool, and then refrigerate. The mixture will set to a firm gel. Place the orange gel in your blender or food processor. Add the milk beverage and puree until it turns into a smooth, thick sauce. To serve, spoon a generous amount of the orange coulis onto the bottom of a dish, pop out one of the individual semifreddos, and place it in the center. Let it thaw slightly at room temperature for about 5 to 10 minute before digging into this decadent dessert!
Step by step:
1. Place the coconut milk can in the refrigerator, and a mixing bowl with beaters in the freezer.
2. Put the cashews in a bowl and cover with water.
3. Let all of these sit for 4 to 6 hours.
4. Open the can of coconut milk without shaking it. Scoop out the solidified layer of cream and place it in your chilled mixing bowl. You should get around cup of spoonable coconut cream. Save the leftover coconut water for another use, like smoothies.
5. Begin mixing the coconut cream on low speed and gradually turn it up to high. Whip the cream until firm, fluffy peaks form, which could take as long as 8 to 10 minutes.
6. Drain the cashews and place them in your blender or food processor.
7. Add the yogurt and sugar and puree until completely smooth.
8. Add the liqueur, zest, and vanilla extract, and pulse to incorporate.
9. Gently fold about one-third of the cashew mixture into the whipped coconut cream to avoid deflating the whip. Repeat with another third, and then the final third, until creamy and smooth. It should have the consistency of a citrus-coconut mousse.
10. Spoon the semifreddo base into large square silicone ice cube molds or individual ramekins until about three-fourths of the way full. Gently press one orange crme bite into the center, and then a second on top. The second bite should peek about halfway out of the top.
11. Carefully move the molds into your freezer and freeze the vegan semifreddo for at least 8 hours, or until fully solidified.
12. If there are any leftover perfectlyfree bites, enjoy them while you wait. You've earned it!
13. Whisk together the orange juice and agar in a small saucepan over medium heat. Bring the mixture to a boil. Immediately pour the mixture into a heat-proof container, let cool, and then refrigerate. The mixture will set to a firm gel.
14. Place the orange gel in your blender or food processor.
15. Add the milk beverage and puree until it turns into a smooth, thick sauce.
16. To serve, spoon a generous amount of the orange coulis onto the bottom of a dish, pop out one of the individual semifreddos, and place it in the center.
17. Let it thaw slightly at room temperature for about 5 to 10 minute before digging into this decadent dessert!
Nutrition Information:
covered percent of daily need
