Semifreddo is the Italian version of ice-cream cake. My version is gluten and dairy free and is totally delicious! I use coconut cream as well as shredded coconut to give the creamy layer extra lushness with delicious texture. The layer of mango makes it extra zingy with a beautiful aftertaste. It also looks really pretty. It certainly is the colour of summer which can be enjoyed year round.
NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE • DAIRY FREE
Net Weight 300 gms
Remove lid and turn out onto a serving plate so that mango is sitting on top. Defrost for 10 minutes and then serve into slices.
Mango, Sugar, Coconut Cream, Eggs, Vanilla, Coconut Shredded
|Quantity Per 100g||Quantity Per Serving (75gms)|
|Energy||0 kJ (0 Cal)||1054 kJ (252 Cal)|
|Protein||1.1 g||1 g|
|Fat, total||7.7 g||7 g|
|- saturated||5.5 g||5 g|
|Carbohydrate||53.9 g||49 g|
|- sugars||51.7 g||47 g|
|Sodium||11 mg||10 mg|
Servings per pack : 4 serves, serving Size – 75 gms
Storage Instructions : Store in your freezer until ready to eat.
Allergy Advice : Contains Eggs
Made in Australia
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