Vegan blueberry soy yogurt semifreddo

Ingredients

For 1 serving

• Soy yogurt125 g
• Soy cream30 ml
• Blueberries80 g
• Maple syrup8 g

Contains: soy,

In season: June – September

Method

1. Rinse the blueberries and blend half of them with the maple syrup.
2. Whip the well-chilled soya cream with an electric whisk for 2–3 minutes, until soft and airy, and fold it into the soya yogurt, lifting from the bottom up.
3. Add the purée and the whole blueberries, stirring only just enough to leave streaks.
4. Line a small mould with cling film, so the semifreddo turns out easily, pour in the mixture, freeze for 3 hours and leave to soften for 10 minutes before serving.