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Passionfruit semifreddo with twirly tuiles
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Prep Time:
385 minutes
Cook Time:
25 minutes
Total Time:
410 minutes
Passionfruit semifreddo with homemade twirly tuile topping - a refreshing fruity treat to enjoy together.
Ingredients:
  • 3 egg yolks
  • 1 egg
  • 80ml (1/3 cup) passionfruit juice (from about 12 passionfruit, strained, seeds reserved)
  • 300ml thickened cream, whipped
  • Passionfruit pulp, extra, to serve
  • 1 egg white
  • 45g (1/4 cup) icing sugar, sifted
  • 40g (1/4 cup) plain flour
  • 35g unsalted butter, melted
  • Pulp of 1 passionfruit
Instructions:
  • Prepare the loaf pan by lining the base and 2 long sides with plastic wrap, allowing excess to hang over the edges. Beat egg yolks and egg in a stand mixer for 7 minutes until pale and creamy.
  • Heat sugar and juice in a saucepan until sugar dissolves. Simmer until syrupy. Slowly pour hot syrup into the egg mixture while beating until cool. Fold in cream and passionfruit seeds. Pour into pan, cover, and freeze overnight.
  • Prepare tuiles by gently whisking the egg white until slightly broken up. Incorporate the icing sugar with the whisk until well combined. Add the flour and butter to the mixture and stir in the pulp. Cover the mixture and refrigerate for 4 hours or overnight to allow it to rest.
  • Preheat your oven to 180C/160C fan forced and lightly grease a baking tray. Spoon 2 tsp of the tuile mixture onto the tray and spread thinly into a long teardrop shape using a palette knife. Bake for 6 minutes or until golden around the edges. Quickly drape the tuiles over a rolling pin using a palette knife and let cool for a few minutes. Transfer to a wire rack to cool completely. Repeat with the remaining mixture until finished.
  • Invert the semifreddo onto a serving plate, garnish with tuiles, and accompany with additional pulp on the side.

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