Tamarillo Ricotta Semifreddo

Method

• Peel and roughly chop the tamarillos and place them in a saucepan over a medium heat. Cook for 10 minutes, until the fruit has broken down to a pulp. Use a fork or stick blender to break down all of the fruit. Set aside to cool completely.
• Lightly grease six shallow freezer-proof molds (150mls capacity), alternately, line a loaf tin with baking paper or plastic wrap.
• Blend the ricotta, vanilla bean Greek yogurt, 1 tablespoon of the sugar and the vanilla essence until smooth using a blender or food processor. Fold in half of the cooled tamarillo pulp, until just combined.
• Divide the mixture evenly among molds or pour into the lined loaf tin. Cover with plastic wrap and freeze for about 1-2 hours or until just firm.
• Combine remaining sugar, extra tamarillo pulp, and orange juice. Stir over low heat until sugar is dissolved. Simmer, uncovered, for about 6 minutes, or until syrup thickens. Leave to cool.
• Just before serving, remove the semifreddo from the freezer and remove it from the molds or tin. Turn the chilled dessert out onto plates (in slices if you used a loaf tin). Serve with the extra tamarillo syrup, sliced tamarillos and mint leaves.