Norbu Raw Recipes
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Passionfruit & hazelnut<br />
cheesecake semifreddo<br />
Recipe by La Gallette<br />
www.lagallette.com<br />
Serves: 12<br />
Ingredients<br />
• 3 cups cashews, soaked overnight<br />
• 3 cups coconut milk<br />
• ⅔ cup <strong>Norbu</strong><br />
• ⅓ cup passionfruit pulp<br />
• 2 tsp vanilla extract<br />
• ½ cup crushed hazelnuts<br />
Method<br />
1 Line a dome tin with plastic wrap. Set aside.<br />
2 Place the cashews, coconut milk, <strong>Norbu</strong> and vanilla extract in a<br />
high speed blender, blending until very smooth, grain-free and<br />
creamy (about 5 minutes).<br />
3 Transfer the mixture into a large bowl and fold in the crushed hazelnuts.<br />
4 Lightly swirl in the passionfruit pulp and pour the mixture into the<br />
prepared tin. Cover and freeze for 6 hours, or overnight.<br />
5 Invert the semifreddo onto a plate, serve with extra passionfruit pulp<br />
and chopped hazelnuts.<br />
GF<br />
DF<br />
EF<br />
V<br />
9
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