Coconut-lime grass semifreddo

Name: coconut-lime grass semifreddo
Total time: 20 min
Yield: 8
Ingredients: 400 milliliters coconut milk; 2 stem lemongrass; 75 gram sugar; 250 gram mascarpone; 50 gram coconut grater; 1 lime

Ingredients

400 milliliters coconut milk
2 stem lemongrass
75 gram sugar

250 gram mascarpone
50 gram coconut grater
1 lime

Directions

Heat the coconut milk in a saucepan on a low setting. Add the lemongrass stalks and simmer for about 15 minutes. Stir in the sugar, remove the pan from the heat source and allow to cool.
Remove the lemongrass and pour the coconut mixture into a food processor. Add the mascarpone, 3/4 of the ground coconut, lime zest and juice. Mix for 3 minutes.
Line the cake mold with cling film and let some foil hang over the edge. Pour the mixture into the cake tin and cover with foil. Leave to stiffen for about 4 hours in the freezer.
Spoon bread rolls of the semifreddo and sprinkle with the remaining coconut and some lemon zest. Serve immediately.