0:15

To Prep

0:05

To Cook

6

INGREDIENTS

EASY

DIFFICULTY

1.5 litres

MAKES

5

AVG RATING

(2 Members)

Passionfruit & coconut semifreddo
  • Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180°C. Spread the coconut on a baking tray and bake for 2-3 minutes or until lightly golden. Set aside to cool.

    2. Step 2

      Place the eggs and yolks in a heatproof bowl. Add the sugar and place over a saucepan of simmering water (don't let the base of the bowl touch the water). Use an electric beater to beat for 5 minutes or until thick, pale and increased in volume. Remove the bowl from the heat and fold in the passionfruit pulp.

    3. Step 3

      Use clean electric beaters to beat the cream until firm peaks form. Fold the egg mixture into the cream. Spoon into six 2/3 cup freezable serving cups and freeze for about 10 hours or until firm.

    Prep: 15 mins (plus freezing)

  • Method
  • Notes
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