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Passionfruit semifreddo with mango and raspberry salad

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

Method

  • 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

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