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Pavlova semifreddo with banana and passionfruit


You'll need to begin this recipe a day ahead.

You'll need

To serve: passionfruit pulp and thickly sliced banana   Meringue 4 eggwhites 120 gm raw caster sugar 100 gm pure icing sugar 2 tsp cornflour   Pavlova semifreddo 400 ml thickened cream 2 tsp vanilla bean paste 100 ml passionfruit pulp (about 3 passionfruit) 75 gm liquid glucose 150 gm caster sugar 3 eggs, separated   Passionfruit jelly 500 ml (2 cups) passionfruit pulp (about 20 passionfruit) 330 gm (1½ cups) raw caster sugar titanium-strength gelatine leaves, softened in cold water for 5 minutes Juice of 1 lime

Method

  • 01
  • For meringue, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then gradually add caster sugar, whisking continuously, until firm and glossy (1-2 minutes). Sieve icing sugar and cornflour over and fold to combine. Spread the mixture to 1cm thick on 2 oven trays lined with baking paper and bake, swapping trays halfway through cooking, until crisp but not coloured (1-1¼ hours). Cool in oven, then turn out onto a work surface and peel off paper. Break half the meringue into rough shards and store in an airtight container until required. Coarsely crush remaining meringue and set aside.
  • 02
  • For pavlova semifreddo, whisk cream and vanilla bean paste in an electric mixer until soft peaks form (2-3 minutes), transfer to a bowl and refrigerate until required. Pulse passionfruit pulp in a food processor until seeds and juice separate, then strain juice into a large saucepan (discard seeds). Add glucose, 125gm caster sugar and 80ml water, bring to the boil over medium-high heat and cook until syrup reaches 118C on a sugar thermometer (3-4 minutes). Meanwhile, whisk yolks in an electric mixer until light and creamy (2-3 minutes). Whisking on medium speed, slowly add passionfruit syrup, increase speed to high and whisk until mixture is thick and cooled to room temperature (2-3 minutes), then fold into whipped cream mixture. Whisk 2 eggwhites (discard remaining) and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then gradually add remaining sugar, whisking continuously, and whisk until thick and glossy (1-2 minutes). Fold into cream mixture, fold in crushed meringue, spoon into a 1.2-litre container and freeze until firm (overnight).
  • 03
  • For passionfruit jelly, pulse passionfruit pulp in a food processor until seeds and juice separate, then strain juice into a large saucepan (discard seeds) over medium-high heat. Add sugar and 800ml water and stir until sugar dissolves, then bring to the simmer and cook until well flavoured (15 minutes). Strain through a fine sieve into a clean saucepan. Squeeze gelatine to remove excess water then add to passionfruit mixture. Stir in lime juice then divide among serving bowls and refrigerate until set (overnight).
  • 04
  • Top passionfruit jelly with sliced banana, pavlova semifreddo, passionfruit pulp and shards of meringue and serve.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Sherbety pink moscato.

Featured in

Dec 2012

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