Duck Egg Semifreddo Recipe

Directions

1. 1

   Prepare the Duck Egg Base

   In a large mixing bowl, whisk together the duck eggs and granulated sugar until the mixture becomes pale and creamy. This will take about 5 minutes.

2. 2

   Incorporate the Cream

   In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the duck egg and sugar mixture, ensuring not to deflate the cream.

3. 3

   Add the Flavors

   Gently fold in the mango puree, passion fruit pulp, and a pinch of salt into the egg-cream mixture. Ensure everything is combined well.

4. 4

   Infuse with Fig Leaves

   Place the fig leaves in a small saucepan with a cup of water and bring to a gentle simmer for 5 minutes to extract their flavor. Remove from heat and let it cool. Once cooled, strain to remove the fig leaves and add the infused liquid to the semifreddo mixture, folding gently.

5. 5

   Add the Tepache

   Incorporate the tepache into the mixture, folding until evenly distributed.

6. 6

   Chill the Mixture

   Pour the semifreddo mixture into a loaf pan or any mold of your choice. Cover it with plastic wrap and place it in the freezer for at least 4 hours, or until set.

7. 7

   Serve

   Once set, remove the semifreddo from the freezer and let it sit at room temperature for about 10 minutes before slicing. Serve chilled, optionally garnished with fresh mango slices or passion fruit seeds.