Lemon Semifreddo with Pomegranate Crumble Recipe | Vitamix International

Ingredients

• For the Curd:
• ½ cup 120 ml fresh lemon juice
• ½ Tablespoon lemon zest
• 6 ounces 170 g silken tofu
• ¼ cup 60 ml canned coconut milk, shaken
• 2 Tablespoons 30 ml water
• ¾ cup 180 ml honey
• ¼ cup 32 g cornstarch
• ⅛ teaspoon ground turmeric
• 1 pinch kosher salt, optional
• For the Whip:
• ½ cup 120 ml aquafaba
• 1 teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• For the Crumble:
• ½ cup 65 g pine nuts, toasted
• 2 Tablespoons 15 g crystallized ginger
• ½ Tablespoon lime zest
• ½ cup 80 g pomegranate arils