Coconut & Passion Fruit Semifreddo Recipe
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 the Semifreddo
Soak Gelatin
Soak the gelatin sheets in cold water for about 10 minutes until softened.
Mix Ingredients
In a saucepan, combine coconut milk, sugar, and passion fruit pulp. Heat gently until sugar is dissolved.
Add Gelatin
Remove from heat, squeeze excess water from gelatin, and add to the warm mixture. Stir until dissolved.
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the coconut mixture.
Freeze
Pour the mixture into a loaf pan and freeze for at least 6 hours or until firm.
Make Coconut Crisp
Preheat Oven
Preheat your oven to 180°C (350°F).
Mix and Bake
In a bowl, mix shredded coconut, sugar, and melted butter. Spread onto a baking sheet and bake for about 10-15 minutes until golden brown. Allow to cool.
Prepare Mango Coulis
Blend Ingredients
Peel and chop the mangoes. Blend them with sugar and lime juice until smooth. Strain if desired.
Make Candied Lime Slice
Whipped Cream
Whip Cream
In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble Dessert
Serve
Slice the semifreddo and serve with mango coulis, coconut crisp, candied lime slices, and a dollop of whipped cream.