Chocolate Semifreddo with Chili, Strawberry, Olive Oil & Rose
24 hours
15 minutes


Roasted strawberry and chilli puree

  • 400g strawberries, roughly chopped

    1 tsp vanilla paste

    75g maple syrup

    Pinch chilli flakes

Chocolate semifreddo

  • 65g raw unsalted cashews, soaked overnight in water

    160ml water, extra

    600ml coconut milk

    150g coconut sugar

    150g maple syrup

    50g cacao butter

    60g coconut oil

    140g cacao powder, sifted

    1 tsp vanilla extract

    Murray River salt flakes

Fresh Vanilla Strawberries

  • 100g strawberries, thinly slices

    ½ tsp vanilla paste

    3 tbs maple syrup

To garnish



Dried rose petals

Dark chocolate, shaved

Freeze dried strawberries

Extra Virgin olive oil

Murray River salt flakes


Roasted Strawberry Chili Puree

1. Pre heat Oven on Conventional at 180°C.
2. Place strawberries onto a paper lined Baking tray with vanilla, maple syrup and chilli. Roast for 30 minutes on shelf position 3.
3. Remove from Oven and allow to cool for 15 minutes. Once cool, blend in a food processor until smooth.

Chocolate Semifreddo

1. Line the base and sides of a 20cm loaf tin with cling wrap.
2. In a small saucepan, combine cacao butter and coconut oil. Melt on low heat Induction setting 3. Set aside to cool for 5 minutes.
3. Drain soaked cashews, discard water. Transfer to a bowl of a food processor along with 160ml water. Blend on high speed until smooth and creamy.
4. Add coconut sugar, melted butter and oil, cacao powder, vanilla, pinch of salt and blend.
5. Add remaining coconut milk and blend until smooth.
6. Transfer semifreddo into a bowl of a free standing mixer with a balloon whisk attachment and whip until light and frothy.
7. Pour half the semifreddo into the lined tin. Smooth to ensure there are no gaps.
8. Top with ¾ of roasted strawberry puree and smooth to cover semifreddo. Top with remaining chocolate mix and smooth.
9. Line the top with a piece of baking paper flush against the semifreddo. Place in the freezer for 4-6 hours or overnight.

Vanilla Strawberries

1. Place sliced strawberries, vanilla and maple syrup into a small vacuum seal bag. Vacuum on setting 2 and Seal on setting 3.

To serve

1. Remove semifreddo from Freezer and allow to stand for 10 minutes. Remove baking paper.
2. Turn out onto a plate and remove cling wrap. Drizzle top with remaining roast chilli puree.
3. Top with vanilla strawberries and chillies. Drizzle with oil then sprinkle over seas salt, grated chocolate, crushed freeze dried strawberries and rose petals.


If you don’t have time to soak cashews, place in a bowl of boiling water and leave for 1 hour before continuing with Step 2.

Cacao butter can be purchased from wholefood grocers and health food shops.


1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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