New Season Nectarines & Peaches
Summer Cherries In Season
NEW Gift Box Range Now Live!
Featured on RNZ - Listen Here
Fast Delivery - NZ Wide
This divine dessert is so simple to make and an absolute crowd-pleaser. Who doesn’t love a dessert that can be made a few days in advance and stored in the freezer?
400 ml cream
Zest 1 lemon
100g sugar
3 egg yolks
1 whole egg
1 tbsp lemon juice
Garnish
Mint leaves
1 tbsp shredded coconut (optional)
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.