Recipe: Coconut and passionfruit semifreddo

4.3-5 9

How to Make:

Line the base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.
Use an electric mixer to whisk the coconut cream and thickened cream in a bowl until soft peaks form.
Use a clean electric mixer to whisk the egg yolks, egg and sugar in a heatproof bowl over a saucepan of simmering water for 8 mins or until the mixture doubles in size. Remove from heat and continue whisking until the mixture cools to room temperature. Use a large metal spoon to gently fold in the cream mixture, passionfruit pulp and rum, if using, until combined.
Pour into the prepared pan and smooth the surface. Place in the freezer for 6 hours or until firm.
Remove semifreddo from the freezer. Set aside for 5 mins to soften slightly. Invert onto a serving platter. Top with pineapple, mango, lychees and extra passionfruit pulp.

Time for preparing:

15 min.

Servings: