Maple–Sorghum Semifreddo with Roasted Concord Grapes and Juniper Syrup

01

Ingredients

• 400 mL full-fat coconut cream, chilled overnight and divided
• 80 mL unsweetened oat milk
• 2 tablespoons cornstarch
• 80 mL pure maple syrup, divided
• 3 tablespoons pure sorghum syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt, divided
• 120 mL aquafaba from unsalted canned chickpeas, chilled
• 1/2 teaspoon cream of tartar
• 400 g seedless Concord grapes, removed from their stems
• 1 tablespoon fresh lemon juice
• 6 dried juniper berries, lightly crushed
• 1 teaspoon neutral oil
• 40 g unsweetened puffed sorghum
• 6 tiny food-safe juniper tips or small rosemary tips, for garnish

02

Prepare the dish

1. Line a 20-by-10 cm loaf pan with parchment, leaving enough overhang to lift out the frozen dessert. Place the pan in the freezer while making the base.
2. Whisk the oat milk and cornstarch until smooth. Combine 200 mL coconut cream, 60 mL maple syrup, the sorghum syrup, vanilla and 1/8 teaspoon salt in a saucepan. Warm over medium-low heat, then whisk in the cornstarch mixture. Cook for 2 to 3 minutes, whisking constantly, until glossy and thick enough to leave a clear trail. Transfer to a shallow bowl, press reusable wrap directly on the surface and chill completely, about 45 minutes.
3. Whip the remaining 200 mL cold coconut cream in a chilled bowl for 2 to 3 minutes, until softly aerated. Fold it into the cold sorghum base in three additions until no streaks remain.
4. In a clean bowl, whip the chilled aquafaba and cream of tartar for 6 to 8 minutes, until stiff glossy peaks form. Fold one-third into the coconut mixture to lighten it, then gently fold in the remainder without knocking out the air.
5. Scrape the mixture into the chilled pan and level the top. Cover and freeze for at least 6 hours, preferably overnight, until firm. The semifreddo may be made up to three days ahead.
6. Heat the oven to 220°C (425°F). Toss the grapes with the remaining 20 mL maple syrup, lemon juice, crushed juniper berries, neutral oil and remaining 1/8 teaspoon salt. Roast on a parchment-lined tray for 12 to 15 minutes, until some grapes split and the juices turn syrupy. Cool for 10 minutes.
7. Strain the roasted grape juices into a small saucepan, pressing lightly on the juniper berries, and reserve the grapes separately. Simmer the juice for 2 to 4 minutes, until it coats a spoon; remove from the heat and cool to room temperature.
8. Toast the puffed sorghum in a dry skillet over medium heat for 2 minutes, shaking often, until fragrant. Transfer immediately to a cool plate so it stays crisp.
9. Lift the semifreddo from the pan and peel away the parchment. Warm a long knife under hot water, dry it and cut six clean slices, reheating and drying the knife between cuts. Let the slices stand for 5 to 7 minutes before plating so the texture softens slightly without losing its shape.