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Passionfruit & coconut semifreddo
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 30g shredded coconut
  • 2 eggs
  • 2 egg yolks
  • 165g caster sugar
  • 125 ml passionfruit
  • 300ml thickened cream
Instructions:
  • Preheat oven to 180°C. Toast the coconut on a baking tray for 2-3 minutes until lightly golden. Allow it to cool.
  • In a heatproof bowl, combine the eggs, yolks, and sugar. Set the bowl over a saucepan of simmering water (ensuring the base doesn't touch the water). Use an electric beater to whip for 5 minutes until thick, pale, and increased in volume. Remove from heat and gently fold in the passionfruit pulp.
  • Whip the cream with electric beaters until it forms firm peaks. Gently fold the egg mixture into the whipped cream. Divide the mixture into six 2/3 cup serving cups and freeze for about 10 hours or until set.

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