Coconut And Passionfruit Semifreddo Recipe
Coconut and passionfruit semifreddo recipe
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To get started in the manner of this recipe, we have to prepare a few components. You can have Coconut and passionfruit semifreddo recipe using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Coconut and passionfruit semifreddo recipe:
- 400ml can coconut cream
- 2 cups (500ml) thickened cream
- 2 Coles Australian certain Range Egg yolks
- 1 Coles Australian set clear liberty 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 count up Pitted Lychees in Syrup, drained
- Passionfruit pulp, extra, to relief
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Instructions to make Coconut and passionfruit semifreddo recipe:
- Line the base and sides of a 10cm x 22cm loaf pan taking into consideration baking paper, allowing the sides to overhang.
- Use an electric mixer to shake occurring the coconut cream and thickened cream in a bowl until soft peaks form.
- Use a clean electric mixer to demonstrate the egg yolks, egg and sugar in a heatproof bowl higher than a saucepan of simmering water for 8 mins or until the member stirring doubles in size. separate from heat and continue whisking until the blend 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 smooth the surface. Place in the freezer for 6 hours or until firm.
- separate semifreddo from the freezer. Set aside for 5 mins to soften slightly. Invert onto a serving platter. height in the make public of pineapple, mango, lychees and bonus passionfruit pulp.
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