Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 4 passionfruits, pulp removed
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup water
- 1/4 tsp salt
Special equipment needed:
- Electric mixer
- 9-inch loaf pan
- Parchment paper
Step-by-step instructions:
1. Line a 9-inch loaf pan with parchment paper, leaving some overhang on the sides.
2. In a blender or food processor, puree the diced mangoes until smooth. Set aside.
3. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved. Remove from heat and set aside.
4. In a large bowl, whisk the egg yolks until pale and thick. Gradually pour in the sugar syrup, whisking constantly.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Fold the mango puree and passionfruit pulp into the egg yolk mixture until well combined.
7. Gently fold in the whipped cream until no streaks remain.
8. Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
9. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.
10. To serve, remove the semifreddo from the freezer and let it sit at room temperature for 10-15 minutes before slicing.
Time:
Preparation time: 30 minutes
Cooking time: 6 hours (freezing time)
Temperature:
Freeze at 0°F (-18°C)
Serving size:
Serves 8-10
Nutritional information:
Calories: 240
Fat: 14g
Carbohydrates: 27g
Protein: 2g
Sodium: 70mg
Sugar: 25g
Substitutions for ingredients:
- You can use frozen mangoes instead of fresh.
- If passionfruits are not available, you can use canned passionfruit pulp or substitute with another tropical fruit like pineapple or papaya.
Variations:
- You can add chopped nuts or toasted coconut flakes to the semifreddo mixture for added texture.
- For a boozy version, add a splash of rum or coconut liqueur to the mixture before freezing.
Tips and tricks:
- Make sure to whip the heavy cream to stiff peaks before folding it into the semifreddo mixture.
- To make it easier to remove the semifreddo from the pan, run a knife around the edges before lifting it out.
- If you don't have a loaf pan, you can use a round cake pan or individual ramekins instead.
Storage instructions:
- Store leftover semifreddo in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- To serve, remove the semifreddo from the freezer and let it sit at room temperature for 10-15 minutes before slicing.
Presentation ideas:
- Serve the semifreddo on a chilled plate with a drizzle of passionfruit sauce and fresh mango slices on top.
- Garnish with mint leaves or edible flowers for a pop of color.
Pairings:
- Serve with a glass of chilled white wine or a tropical cocktail like a piña colada.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled shrimp skewers
Troubleshooting advice:
- If the semifreddo is too hard to slice, let it sit at room temperature for a few more minutes until it softens slightly.
- If the mixture is too runny, whip the heavy cream for a few more minutes until it forms stiff peaks.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Always wash your hands and utensils before handling food.
Food history:
- Semifreddo is a traditional Italian dessert that translates to "half-cold." It is a frozen dessert that is softer than ice cream but firmer than mousse.
Flavor profiles:
- This Mango and Passionfruit Semifreddo is sweet, tangy, and tropical.
Serving suggestions:
- Serve as a refreshing dessert on a hot summer day or as a light and fruity ending to a meal.
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