*I used a frozen blend of blackberries, raspberries, and blueberries.
Because I don't have a good source of raw cream (goat's milk doesn't separate very well) I used organic, grass-fed pasteurized cream. Sadly, I couldn't find any that wasn't ultra heat-treated. I definitely recommend raw over pasteurized, and non-UHT over UHT!
If you need a dairy-free option, I would think that whipped coconut cream would make a good substitute, though I haven't tried it that way. If you do, let me know how it works!
Honey-Sweetened Mixed Berry Semifreddo https://traditionalcookingschool.com/food-preparation/recipes/honey-sweetened-mixed-berry-semifreddo/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Honey-Sweetened+Mixed+Berry+Semifreddo