Passionfruit semifreddo with twirly tuiles
- Replies 1
• 3 egg yolks
• 300ml coconut milk
• 40g (1/4 cup) agave sugar
• 1/2 vanilla bean, split, seeds scraped
• 1/2 tsp finely grated lime rind
• 3 gelatine leaves
• 60ml (1/4 cup) strained fresh passionfruit juice
• 60ml (1/4 cup) fresh passionfruit pulp, plus extra, to serve
• Flaked coconut, toasted, to serve
• 11Ingredients
• 5Method Steps
• Step 1
Line the base and 2 long sides of an 8.5 x 21cm straight-sided loaf pan with plastic wrap, extending over the sides. Use a stand mixer to beat egg yolks and egg for 7 minutes, until pale and creamy.
• Step 2
Meanwhile, stir sugar and juice in a small saucepan over medium heat for 1 minute or until sugar dissolves. Simmer for 5 minutes or until syrupy. With the motor running, slowly pour hot syrup into the egg mixture. Beat for 6 minutes or until mixture is cool. Gently fold through cream and about 2 tbs reserved passionfruit seeds. Pour into prepared pan. Cover with plastic wrap and place in the freezer overnight to firm.
• Step 3
Meanwhile, to make tuiles, use a whisk to lightly break up the egg white. Whisk in the icing sugar until combined. Whisk in the flour and butter. Stir through the pulp. Cover and place in the fridge for 4 hours or overnight to rest.
• Step 4
Preheat oven to 180C/160C fan forced. Lightly grease a baking tray. Drop 2 tsp of the tuile mixture onto the tray and use a palette knife to spread thinly into a long teardrop shape. Repeat to make 3 tuiles in total. Bake for 6 minutes or until golden around edges. Use a palette knife to quickly transfer to a rolling pin, gently draping tuiles over it. Set aside for a few minutes or until cool. Transfer to a wire rack to cool completely. Repeat until all mixture is used.
• Step 5
Turn semifreddo onto a serving plate. Top with the tuiles. Serve with extra pulp.
• 300ml coconut milk
• 40g (1/4 cup) agave sugar
• 1/2 vanilla bean, split, seeds scraped
• 1/2 tsp finely grated lime rind
• 3 gelatine leaves
• 60ml (1/4 cup) strained fresh passionfruit juice
• 60ml (1/4 cup) fresh passionfruit pulp, plus extra, to serve
• Flaked coconut, toasted, to serve
• 11Ingredients
• 5Method Steps
• Step 1
Line the base and 2 long sides of an 8.5 x 21cm straight-sided loaf pan with plastic wrap, extending over the sides. Use a stand mixer to beat egg yolks and egg for 7 minutes, until pale and creamy.
• Step 2
Meanwhile, stir sugar and juice in a small saucepan over medium heat for 1 minute or until sugar dissolves. Simmer for 5 minutes or until syrupy. With the motor running, slowly pour hot syrup into the egg mixture. Beat for 6 minutes or until mixture is cool. Gently fold through cream and about 2 tbs reserved passionfruit seeds. Pour into prepared pan. Cover with plastic wrap and place in the freezer overnight to firm.
• Step 3
Meanwhile, to make tuiles, use a whisk to lightly break up the egg white. Whisk in the icing sugar until combined. Whisk in the flour and butter. Stir through the pulp. Cover and place in the fridge for 4 hours or overnight to rest.
• Step 4
Preheat oven to 180C/160C fan forced. Lightly grease a baking tray. Drop 2 tsp of the tuile mixture onto the tray and use a palette knife to spread thinly into a long teardrop shape. Repeat to make 3 tuiles in total. Bake for 6 minutes or until golden around edges. Use a palette knife to quickly transfer to a rolling pin, gently draping tuiles over it. Set aside for a few minutes or until cool. Transfer to a wire rack to cool completely. Repeat until all mixture is used.
• Step 5
Turn semifreddo onto a serving plate. Top with the tuiles. Serve with extra pulp.
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