Restaurants›THE LOT by The Provincial Lounge›Coconut & Passion Fruit Semifreddo Recipe

Coconut & Passion Fruit Semifreddo Recipe

Inspired by THE LOT by The Provincial Lounge
Time3h
Serves6

Coconut Crisp, Mango Coulis Candied Lime Slice, Whipped Cream

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Ingredients

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Semifreddo

Coconut Crisp

Mango Coulis

Candied Lime Slice

Whipped Cream

Method

Prepare Semifreddo

1

Prepare Gelatin

Soak the gelatin sheets in cold water for 5 minutes until soft. Squeeze out excess water and dissolve in a small saucepan over low heat.

2

Mix Ingredients

In a bowl, combine coconut milk, sugar, passion fruit pulp, and vanilla extract. Stir in the melted gelatin and mix well.

3

Whip Cream

In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the coconut mixture.

4

Freeze

Pour the mixture into a loaf pan and freeze for at least 6 hours or until set.

Prepare Coconut Crisp

5

Mix and Bake

Preheat oven to 180°C (350°F). In a bowl, mix shredded coconut, sugar, and melted butter. Spread onto a baking sheet and bake for 10-12 minutes until golden. Let cool.

Prepare Mango Coulis

6

Blend Coulis

Peel and chop the mango, blend with sugar and lime juice until smooth. Strain if desired.

Prepare Candied Lime Slice

7

Candy Lime

Slice the lime thinly. In a saucepan, combine water and sugar, bring to a boil, and add lime slices. Simmer for 10 minutes, then cool on a wire rack.

Prepare Whipped Cream

8

Whip Cream

In a bowl, combine heavy cream and powdered sugar. Whip until soft peaks form.

Serve

9

Plate the Dish

Slice the semifreddo and serve with mango coulis, coconut crisp, candied lime slices, and a dollop of whipped cream.