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How to make Coconut and passionfruit semifreddo

Yield = 10
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 400ml can coconut cream
  • 2 cups (500ml) thickened cream
  • 2 Coles Australian Free Range Egg yolks
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) passionfruit pulp
  • 1 tbs white coconut rum (optional)
  • 1/4 pineapple, peeled, thinly sliced
  • 1 mango, stoned, peeled, thinly sliced
  • 560g can Coles Whole Pitted Lychees in Syrup, drained
  • Passionfruit pulp, extra, to serve

Method

  • Step 1 Line the base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.
  • Step 2 Use an electric mixer to whisk the coconut cream and thickened cream in a bowl until soft peaks form.
  • Step 3 Use a clean electric mixer to whisk the egg yolks, egg and sugar in a heatproof bowl over a saucepan of simmering water for 8 mins or until the mixture doubles in size. Remove from heat and continue whisking until the mixture cools to room temperature. Use a large metal spoon to gently fold in the cream mixture, passionfruit pulp and rum, if using, until combined.
  • Step 4 Pour into the prepared pan and smooth the surface. Place in the freezer for 6 hours or until firm.
  • Step 5 Remove semifreddo from the freezer. Set aside for 5 mins to soften slightly. Invert onto a serving platter. Top with pineapple, mango, lychees and extra passionfruit pulp.