Coconut And Passionfruit Semifreddo Recipe

Celebrate Christmas in style in the manner of this tropical semifreddo, ideal for those hot summer days in imitation of you deficiency dearth to avoid using the oven!

The ingredient of Coconut And Passionfruit Semifreddo Recipe

• 400ml can coconut cream
• 2 cups 500ml thickened cream
• 2 coles australian free range egg yolks
• 1 coles australian clear range egg
• 1 2 cup 110g caster sugar
• 1 2 cup 125ml passionfruit pulp
• 1 tbsp white coconut rum optional
• 1 4 pineapple peeled thinly sliced
• 1 mango stoned peeled thinly sliced
• 560g can coles total pitted lychees in syrup drained
• passionfruit pulp extra to promote

The Instruction of coconut and passionfruit semifreddo recipe

• 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 disturb the coconut cream and thickened cream in a bowl until soft peaks form
• use a clean electric mixer to shake up the egg yolks egg and sugar in a heatproof bowl exceeding a saucepan of simmering water for 8 mins or until the incorporation combination doubles in size sever from heat and continue whisking until the incorporation combination 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 sleek slick the surface place in the freezer for 6 hours or until firm
• cut off surgically remove semifreddo from the freezer set aside for 5 mins to soften slightly invert onto a serving platter peak behind pineapple mango lychees and extra passionfruit pulp

Nutritions of Coconut And Passionfruit Semifreddo Recipe

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