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    Tuesday, December 29, 2015

    Tropical semifreddo Recipe

    Tropical semifreddo Recipe

        1 egg
        2 egg yolks
        1/2 cup (100g) caster sugar
        300ml thickened cream
        1/2 cup (125ml) coconut cream
        1?3 cup (80ml) passionfruit pulp
        1/4 cup (75g) finely chopped glace pineapple
        50g bought mini meringues
        1 ripe mango, stone removed, peeled, sliced
        1 ripe banana, peeled, sliced
        1/4 ripe fresh pineapple, peeled, thinly sliced
        1/2 papaya, peeled, seeded, sliced
        Passionfruit pulp, extra, to serve

     Tropical semifreddo Recipe


        Step 1

        Line the base and sides of an 8 x 25cm bar pan with plastic wrap, allowing the sides to overhang.
        Step 2

        Use an electric mixer to whisk the egg, egg yolks and sugar in a large heatproof bowl until thick and creamy. Place the bowl over a saucepan of simmering water and continue whisking until the mixture doubles in size.
        Step 3

        Use an electric mixer to whisk the cream and coconut cream in a large bowl until soft peaks form. Add half the cream mixture to the egg mixture and gently fold until just combine. Add the remaining cream mixture and passionfruit pulp and fold until just combined. Add the glace pineapple and meringues and gently fold to combine.
        Step 4

        Pour the mixture into the prepared pan and place in the freezer for 6 hours or overnight until firm.
        Step 5

        Turn the semifreddo onto a serving plate. Top with the combined mango, banana, fresh pineapple and papaya. Drizzle with the extra passionfruit pulp to serve.
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     This topic brought to you from taste.com
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    Item Reviewed: Tropical semifreddo Recipe Rating: 5 Reviewed By: Mrs. Chef
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