Lemon Semifreddo with Pomegranate Crumble

An elegant lemon treat with a tart and nutty crumble—dairy-free and no added sugar!

Ingredients

For the Curd -

• ½ cup (120ml) fresh lemon juice
  
• ½ tbsp lemon zest
  
• 170g silken tofu
  
• ¼ cup (60ml) canned coconut milk, shaken
  
• 2 tbsp (30ml) water
  
• ¾ cup (180ml) honey
  
• ¼ cup (32g) cornstarch
  
• ⅛ tsp ground turmeric
  
• 1 pinch kosher salt, optional

For the Whip -

• ½ cup (120ml) aquafaba
  
• 1 tsp vanilla extract
  
• ¼ tsp cream of tartar
  

For the Crumble -

• ½ cup (65g) pine nuts, toasted
  
• 2 tbsp (15g) crystallised ginger
  
• ½ tbsp lime zest
  
• ½ cup (80g) pomegranate arils

Directions

For the Curd:

1. Place all ingredients into the Vitamix container in the order listed and secure
   the lid.
   
2. Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40–50 seconds, using the tamper to push ingredients toward the blades.
   
3. Place curd into a small saucepan and cook over medium heat, stirring constantly until thickened, 5–10 minutes. Transfer to a bowl and cover the surface with plastic wrap (to prevent a film forming on the curd). Chill for at least 2 hours in a refrigerator or until set. Curd must be cool before beginning the next step.
   

For the Whip:

1.  Place all ingredients into the Vitamix Aer Disc container in the order listed and
   secure the lid. Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 20 seconds. Transfer to a mixing bowl.
   
2. Stir the cooled curd to loosen. Carefully fold the curd into the whip in 3 additions to keep air from deflating. Portion into 4 freezer safe moulds, cover and freeze for at least 3 hours or until set.

For the Crumble: 

1. Place the ginger and lime into the container and secure the lid. Start the
   blender on its lowest speed and quickly increase to its highest speed. Blend for 10 seconds or until coarsely ground. Add toasted pine nuts. Select Variable 5 and pulse 3–5 times. Fold this mixture into the pomegranate seeds.

To serve:

1.  Place 2 tbsp of crumble on a plate and unmould the semifreddo on top.
   Garnish with mint leaves and a drizzle of honey.
   
   

Chef's Note:

 "Semifreddo" translates to "half-frozen" in Italian.