Passionfruit Semifreddo

Method

• Line a loaf tin with plastic wrap
• In a heat proof bowl add the egg yolks, whole egg, and sugar. Whisk together till thick and creamy. Place the heatproof bowl over a pot filled with simmering water, whisking constantly for 5 minutes, till fluffy or doubled in size. Ensure the water never touches the bowl and this will cause the eggs to scramble. 
• In a separate bowl, beat the cream until soft peaks form.
• Fold through half the whipped cream into the whisked egg mixture. Cut the passionfruit in half. Using a spoon scoop out the passion fruit pulp. Add in the pulp of 4 passionfruit, zest of one lemon and lemon juice. Fold through the remaining cream. 
• Transfer the mixture into the lined loaf tin with plastic wrap. Cover and place into the freezer for 6- hours to set.
• To serve. Remove from the freezer, turn out the semifreddo onto a plate. Drizzle over the pulp of 2 passionfruit, Sprinkle with shredded coconut and mint leaves.