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Passionfruit semifreddo
Passionfruit semifreddo
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Prep Time:
400 minutes
Cook Time:
5 minutes
Total Time:
405 minutes
Ring in the New Year with a refreshing frozen treat. Cheers to a sweet year ahead!
Ingredients:
  • 2 egg yolks
  • 100g caster sugar
  • 300ml thickened cream
  • 80ml passionfruit
  • 42.00 gm lemon juice
  • 125g strawberries, hulled, thinly sliced
  • 62.50 ml mint leaves
  • 2 passionfruit, extra
Instructions:
  • Cover the base and sides of an 8 x 25cm bar pan with plastic wrap, leaving extra to hang over the edges.
  • In a heatproof bowl, whisk together the egg, egg yolks, and sugar with an electric mixer until thick and creamy. Place the bowl over simmering water, whisk constantly for 5 minutes until the mixture doubles in size. Remove from heat and set aside.
  • Whip the cream with an electric mixer until soft peaks form. Gently fold in half of the cream into the egg mixture until just combined. Then, fold in the remaining cream, passionfruit pulp, and lemon juice until just combined. Pour the mixture into the prepared pan and freeze for 6 hours or overnight until firm.
  • Invert the semifreddo onto a serving platter. Arrange strawberry slices on top and garnish with mint leaves. Drizzle with fresh passionfruit pulp and serve promptly.

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