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Ingredients
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Semifreddo Base
Meyer Lemon Curd
Method
Semifreddo Base
- 1
Prepare the Gelatin
In a small bowl, combine gelatin powder and water. Let it sit for about 5 minutes to bloom.
- 2
Make the Coconut Mixture
In a medium saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
- 3
Add Passionfruit Pulp
Stir in the passionfruit pulp into the warm coconut mixture.
- 4
Incorporate Gelatin
Remove the saucepan from heat, add the bloomed gelatin, and stir until fully dissolved.
- 5
Chill the Mixture
Allow the mixture to cool to room temperature, then pour it into a loaf pan lined with plastic wrap. Cover and freeze for at least 4 hours or until set.
Meyer Lemon Curd
- 6
Prepare the Lemon Mixture
In a medium mixing bowl, whisk together Meyer lemon juice, lemon zest, sugar, eggs, and egg yolks until well combined.
- 7
Cook the Curd
Transfer the mixture to a saucepan over low heat. Stir constantly for about 10-15 minutes until the mixture thickens and coats the back of a spoon.
- 8
Add Butter
Remove from heat and stir in the butter until melted and smooth.
- 9
Cool the Curd
Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until cold.
