Mango and raspberry salad165 gm (¾ cup) golden caster sugar3 pieceslemon rind, removed with a peeler1 cup (loosely packed) mint leaves50 mllemon liqueur2mangoes, thinly sliced125 gmraspberriesPassionfruit semifreddo4egg yolks150 gm (2/3 cup) white sugar80 ml (1/3 cup) passionfruit juice1 tbsplemon juice250 ml (1 cup) pouring cream, lightly whipped1passionfruit, pulp only
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.
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.
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.