Vegan | Low Fat | Gluten free | Dairy Free | Soy Free
La Crèmerie recently sent us a pot of their dairy-free yoghurt creations to try, made rather unusually given all the coconut and soya variations on the market, from rice milk. Founder Renee, in her journey from omnivore to mostly vegan, was frustrated with the lack of dairy-free yoghurts available so after attending an artisanal yoghurt making workshop in Brittany, she decided to make her own, teaming up with Christophe Favrot, whose background included agriculture, engineering and herbs.
As well as trying the yoghurt, we got our Leith’s-trained chef, Susie from Gourmet Glow, to experiment with it as an ingredient and she came up with this, a raspberry and almond brittle semifreddo. Don’t be fooled by the amazing photo – it’s surprisingly simple to make and tastes amazing. The rice yoghurt makes a great base for the semifreddo too.
In fact, by using rice milk for their yoghurts, La Cremerie is onto a winner as it works well for both savoury and sweet foods. The base of their yoghurt is made from three ingredients only – rice milk, live cultures (Pediococcus lactis and Lactococcus lactis) and water. The vanilla one which we’re using in this recipe also contains vanilla powder and vanilla extract. They’re constantly experimenting with flavours but you can currently buy the original, vanilla, basil and cherry rhubarb. La Cremerie stockists include Revital, Selfridges, Abel & Cole, Farmdrop and small independent shops too.
How to make your Raspberry and Almond Brittle Semifreddo
- 370g La Cremerie Vanilla Rice Yogurt
- 1 can Chickpea Water (Aguafabia)
- 4tbsp Caster Sugar
- 50g Raspberries, halved
- 150g Raspberries
- 1tbsp Icing Sugar
- 50g Flaked Almonds
- 6tbsp Caster Sugar
- 1tbsp Water
- Press raspberries
- Mint leaves
- Preheat the oven to 200’C. Lightly grease and line a loaf tin with cling film.
- Toast almonds for 5-8 minutes in the oven until golden. Keep an eye on them! Let them cool.
- Blitz the puree ingredients together to form a rough puree. Set aside.
- Put the sugar and the water for the brittle into a small, wide pan and heat on a gentle heat until the sugar has dissolved. Once dissolved, turn the heat to high and bubble furiously until the caramel becomes a deep amber.
- Quickly tip in the almonds, stir and pour onto a non stick surface (eg silicone mat). Leave to cool.
- Once the brittle has cooled blitz lightly to form large crumbs and small chunks.
- Using an electric whisk, beat the aguafabia until medium peaks form. Then add the sugar 1tbsp at a time, ensuring each is incorporated before the next addition. Continue whisking until stiff peaks form and the meringue is no longer gritty.
- Spoon the yogurt into a clean bowl and add a large spoon of the meringue and mix until combined. Add the rest of the meringue and fold in gently, taking care not to knock out too much air.
- Gently swirl through the raspberry puree and almond brittle and pour half the mix into the prepared tin.
- Sprinkle over the halved raspberries and pour over the rest of the mix.
- Cover with clingfilm and freeze overnight to set.
- Remove the semifreddo 10 minutes before serving. Slice and serve with fresh raspberries and mint.
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