Passionfruit semifreddo with mango and raspberry salad

AT A GLANCE

  • Serves 6 people

You'll need to begin this recipe the day before.

  •  
  • Mango and raspberry salad
  • 165 gm (¾ cup) golden caster sugar
  • 3 pieces lemon rind, removed with a peeler
  • 1 cup (loosely packed) mint leaves
  • 50 ml lemon liqueur
  • 2 mangoes, thinly sliced
  • 125 gm raspberries
  •  
  • Passionfruit semifreddo
  • 4 egg yolks
  • 150 gm (2/3 cup) white sugar
  • 80 ml (1/3 cup) passionfruit juice
  • 1 tbsp lemon juice
  • 250 ml (1 cup) pouring cream, lightly whipped
  • 1 passionfruit, pulp only
01   For passionfruit semifreddo, whisk egg yolks in an electric mixer for 5-7 minutes or until pale and fluffy. Combine sugar and passionfruit juice in a small saucepan and stir over medium-high heat until sugar dissolves. Simmer for 2-3 minutes or until syrupy, then add to egg yolks, whisking continuously until mixture is cold. Fold in cream and passionfruit pulp, transfer to a container and freeze for 6 hours or overnight until firm. Makes about 750ml.
02   Combine sugar, lemon rind and ½ cup water in a small saucepan and stir over medium heat until sugar dissolves, then bring to the boil and simmer for 3 minutes. Remove from heat, add mint and lemon liqueur and stand until cool, then strain, reserving lemon rind and syrup. Refrigerate until cold. Makes about 1 cup.
03   To serve, combine mango, raspberries and reserved rind in a bowl, drizzle with syrup and toss gently. Serve mango and raspberry salad with scoops of passionfruit semifreddo.

Recipe:

EMMA KNOWLES

Photography:

BRETT STEVENS

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2007

Mar 2007

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