FEATURE RECIPE
Passionfruit semifreddo with mango and raspberry salad

Passionfruit semifreddo with mango and raspberry salad

You’ll need to begin this recipe the day before.

Serves 6



Mango and raspberry salad
165 gm (¾ cup)   golden caster sugar
3 pieces   lemon rind, removed with a peeler
1 cup (loosely packed)   mint leaves
50 ml   lemon liqueur
2   mangoes, thinly sliced
125 gm   raspberries
Passionfruit semifreddo
4   egg yolks
150 gm (2/3 cup)   white sugar
80 ml (1/3 cup)   passionfruit juice
1 tbsp   lemon juice
250 ml (1 cup)   pouring cream, lightly whipped
1   passionfruit, pulp only


1 For passionfruit semifreddo, whisk egg yolks in an electric mixer for 5-7 minutes or until pale and fluffy. Combine sugar and passionfruit juice in a small saucepan and stir over medium-high heat until sugar dissolves. Simmer for 2-3 minutes or until syrupy, then add to egg yolks, whisking continuously until mixture is cold. Fold in cream and passionfruit pulp, transfer to a container and freeze for 6 hours or overnight until firm. Makes about 750ml.
2 Combine sugar, lemon rind and ½ cup water in a small saucepan and stir over medium heat until sugar dissolves, then bring to the boil and simmer for 3 minutes. Remove from heat, add mint and lemon liqueur and stand until cool, then strain, reserving lemon rind and syrup. Refrigerate until cold. Makes about 1 cup.
3 To serve, combine mango, raspberries and reserved rind in a bowl, drizzle with syrup and toss gently. Serve mango and raspberry salad with scoops of passionfruit semifreddo.


RECIPE Emma Knowles PHOTOGRAPHY Brett Stevens STYLING Emma Knowles


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