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Passionfruit semifreddo with mango and raspberry salad

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

You'll need

  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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2007

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