Passionfruit Semifreddo! I had a huge bag of new seasons passionfruit and so I made this incredible recipe from Stephanie Alexander’s The Cook’s Companion. If you have never had semifreddo before, it is ultra creamy and one thousand times better than any bought ice-cream. When you do it with passionfruit it is fantastically tangy. You will never want bought ice-cream again after eating this.
8 egg yolks (these were left over from the pavlova)
1 cup sugar
½ cup strained passionfruit juice (from about eight heavy passionfruit)
2 cups cream
METHOD
Using electric beaters, whisk egg yolks until light and creamy. Dissolve sugar in passionfruit juice over a moderate heat, and simmer for 2-3 minutes, stirring constantly. Pour hot syrup onto whipped egg yolks in a slow, steady stream, then beat mixture until cool. Carefully but thoroughly fold in cream and pulp from one passionfruit. Pour in to a large tin (approx 1.2 litres) and freeze for 5 hours until hard. Scoop out large chunks and serve.
Passionfruit juice and sugar dissolving together over heat.
The combined syrup and yolks.
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