Even after a mouth-watering meal, there’s always room for dessert, especially this delicious Passionfruit Semifreddo, its recipe courtesy of Australian Gourmet Traveller.
8 egg yolks
250gm caster sugar
250ml (1 cup) passionfruit juice (see note below)
Scraped seeds of 1 vanilla bean
Juice of 1 lime
300gm double cream
150ml pouring cream, lightly whipped
Pulp of 2 passionfruit, plus extra to serve
1. Whisk egg yolks in an electric mixer until pale and fluffy (5-7 minutes). Meanwhile, stir sugar, passionfruit juice and vanilla seeds in a small saucepan over medium-high heat until sugar dissolves, then simmer until syrupy (4-5 minutes) and add to egg yolks with lime juice, whisking continuously until mixture is cold (5-6 minutes).
2. Combine creams in a bowl, whisk until soft peaks form. Fold into passionfruit mixture, fold in pulp, spoon into an 8cm x 22cm plastic-lined rectangular cake tin, smoothing top (there may be mixture left over), freeze overnight until firm. Slice thickly and serve with extra pulp spooned over.
Note: To extract passionfruit juice, process pulp in a food processor, then strain through a sieve (discard solids). Eighteen passionfruit yield about 250ml of juice.
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