Ethiopian Berbere Spiced Vegan Semifreddo with Tikil Gum Resin Honey
Discover a delectable and easy-to-make Ethiopian dessert recipe that is perfect for vegans. This vegan semifreddo with tikil gum resin honey and roasted almonds combines rich flavors, unique textures, and stunning presentation in an authentic Ethiopian dessert experience.
Allergens
Nuts, Soy
Ingredients
- 1. 1 cup full
- fat coconut milk 2. 1 cup soy cream 3. 1/2 cup agave nectar 4. 1 tbsp berbere spice mix 5. 1 tsp vanilla extract 6. 1/2 tsp salt 7. 10 oz dark chocolate, finely chopped 8. 1/4 cup tikil gum resin honey (available at specialty stores or online) 9. 1/4 cup roasted almonds, roughly chopped
Instructions
- In a saucepan, combine coconut milk, soy cream, and agave nectar. Heat over medium heat until it starts to steam but not boil. Remove from heat and stir in berbere spice mix, vanilla extract, and salt. Set aside to cool.
- Once the mixture is cooled, gradually add the chopped dark chocolate while continuously stirring to ensure a smooth blend. Pour the mixture into a bowl and cover it with plastic wrap. Refrigerate for at least 4 hours or until firm enough to scoop.
- After the semifreddo has set, use an ice cream scoop to portion it out onto plates, leaving space between each serving. Drizzle tikil gum resin honey over the top of each portion. Sprinkle roasted almonds on top for added crunch and texture.
Chef’s Insight
The use of berbere spice mix adds a unique depth of flavor to this vegan semifreddo, making it a truly Ethiopian dessert experience.
Notes
For best results, ensure all ingredients are at room temperature before combining.