Firstly let me apologise for the [lack] of photos. I made this obscenely rich passionfruit semi-freddo to serve to some friends who came over yesterday. Between setting up all the desserts and ensuring everyone had a plate and making sure things didn’t melt the photo thing pretty much didn’t happen.
Use your imagination – cool, rich ice cream studded with swirls of passionfruit, itself sunshine in a mouthful. Don’t you just want some right now?
This isn’t really an ice cream but on a hot summer’s day like yesterday it certainly ticks all the boxes for an easy, cooling dessert for a crowd. My friends loved it so I am adding this recipe to my ‘go to’ collection.
I sourced the recipe from taste.com.au and tweaked it in the most minute of ways.
2 egg yolks
1/2 cup caster sugar
300ml thickened cream
1/3 cup passionfruit pulp [I used tinned as I had some in pantry]
2 tablespoons lemon juice
LET’S GET TO IT:
Line a loaf tin [8cmx 24cm] with plastic wrap, leaving plenty of overhang.
Use an electric mixer to whisk the egg, egg yolks and sugar in a medium heatproof bowl until thick and creamy. While continually whisking, place the bowl over a saucepan of simmering water and whisk for five minutes or until mixture doubles in size. Remove from heat and set aside.
In a clean bowl using a clean electric mixer, whisk cream until soft peaks stage. Add half the cream to the egg mixture and gently fold until just combined. Add the remaining cream, passionfruit pulp and lemon juice and fold until just combined. Pour into the prepared pan and place in the freezer for 6 hours or overnight until firm.
Turn onto platter and slice.