Mixed berry, hazelnut and flaxseed yoghurt semifreddo

SERVES 4 75g hazelnuts, roughly chopped and toasted, cooled 300g mixed berries (frozen is ideal) 600ml natural yoghurt 1 tsp vanilla essence 4 tbsp runny honey, to taste 2 tbsp milled flaxseeds Reserve 4 tsp hazelnuts and a handful of mixed berries STIR the hazelnuts, berries, yoghurt, vanilla essence, honey and flaxseeds together. Spoon into a freezerproof container. Freeze for 1-2 hours, until softly frozen and a spoon moves through the mixture easily. Alternatively, freeze until solid, then thaw in the fridge for 30 minutes before serving. Spoon into bowls or glasses and decorate with the reserved hazelnuts and berries.