Walnut and Tahini Semifreddo with Walnut Crumble

Make this walnut and tahini semifreddo that uses aquafaba (the liquid from a can of chickpeas) to whip up a stuff and glossy meringue
Walnut and Tahini Semifreddo with Walnut Crumble
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Walnut and Tahini Semifreddo with Walnut Crumble
February 05, 2020
Preparation Time 15 minutes (plus overnight soaking and freezing time)
Cooking Time 10-15 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

500ml Borges Rice and Walnut Milk
100g walnuts
1 tsp vanilla extract
4 tbsp tahini paste
200g spinneysFOOD Unrefined Raw Sugar
1 x 400g tin spinneysFOOD Chick Peas

For the walnut crumble

60g ground almonds
80g walnuts, toasted and chopped
2 tbsp dark brown sugar
Pinch of spinneysFOOD Salt
2 tbsp coconut oil

METHOD

  • 1

    Combine the rice and walnut milk and walnuts and allow to stand overnight. Place in a food processor and blend until smooth and creamy.

  • 2

    Add the vanilla, tahini paste and half the sugar. Blend and pour into a mixing bowl.

  • 3

    Drain the chickpeas, reserving the liquid. Pour the liquid into the bowl of an electric mixer and whip until soft peaks form. Gradually add the remaining sugar a little at a time to form a stiff, glossy meringue. Gently fold the meringue into the walnut mixture. Pour into a loaf tin lined with baking paper and freeze overnight.

  • 4

    To make the walnut crumble, rub all the ingredients together to form a rough mixture. Spread onto a baking sheet and bake at 180°C, gas mark 4, for 15 minutes or until golden.

  • 5

    Remove the semifreddo from the freezer 20 minutes before serving.

  • 6

    Serve in slices, topped with the walnut crumble.

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