ROAST CHERRY RIPPLE SEMI FREDDO

Last weekend we went cherry picking – it’s by far one of my most FAVOURITE things to do! Unlike picking apples and oranges where they’re so juicy but frankly one is enough off the tree whilst you’re picking, cherries you can 100% munch and pick and feel like you’re in a little field of delicious dreams. (You can read more on our fruit picking adventures and where to pick your own here) 

So that was one part inspiration for this one AND the fact my Remedy Kombucha family have recently launched their NEWEST BRAND SPANKING FLAVOUR CHERRY PLUM ! *Insert fireworks.

Remedy’s Cherry Plum Kombucha is deliciously sweet without being too much so, and on these hot summer days the perfect accompaniment for an icy treat – enter ROAST CHERRY RIPPLE SEMI FREDDO – enjoy!

ROAST CHERRY RIPPLE SEMI FREDDO

GF : RSF

Serves 6-8

1 cup greek yoghurt

1 cup ricotta

1/2 cup full cream milk

1/3 cup honey

2 teaspoons vanilla extract

180g cherries, seeded and halved

Preheat oven to 180C and line a baking tray with greaseproof paper. Place cherries on tray, drizzle with 2 tablespoons honey and place in oven to cook for 30 minutes.  Once cherries are cooked, remove from oven and allow to cool. Make the ice cream by placing greek yoghurt, ricotta, full cream milk, honey and vanilla in a large mixing bowl and whisk together well. Pour half the ice cream into a 1L container, swirl through half the cherries and repeat. Wrap with glad wrap and place in freezer to set over night. Remove and allow to thaw slightly before serving. To serve either flip out of tin and slice or scoop and serve with roast stone fruit.

+Jacqueline is a partnered nutritionist with Remedy Kombucha