The passion fruit semifreddo it is a delicious dessert to be reserved for special occasions. There recipe is challenging, but the guaranteed result: a dessert to the spoon fresh and creamy with an intoxicating exotic note.
Ingrediants
- 120 g of whole milk
- 30 g of fresh cream
- 35 g of granulated sugar
- 35 g of egg yolks (about 2 medium egg yolks)
- 20 g of corn starch
- 1/2 vanilla bean
- the grated zest of 1/2 lemon
for the cream
- 100 g of egg whites
- 200 g of granulated sugar
- 50 g of water
- 200 g of passion fruit pulp
- 300 g of fresh whipping cream
- 2 passion fruit for decoration
for the Italian meringue
Furthermore
If you are looking for a special dessert at the end of one summer dinner impressive, here is the solution for you. This is the Passion fruit semifreddo, a fresh and creamy spoon dessert with an intoxicating exotic note.
The basis of this dessert it is realized with custard, Italian meringue, cream And passion fruit pulp: a creamy, velvety and aromatic compound that needs at least six hours of rest in the refrigerator before reaching the right compactness. To decorate it, a pour of passion fruit pulp and, if you like, you can add mint leaves, to give it further perfume and a touch of color.
The passion fruit it is an exotic fruit that is often used in pastry for its fragrance and its unmistakable taste: in yours creamy summer desserts, try it in the Greek yogurt and passion fruit ice cream version and in the yogurt and passion fruit mousse. If you love desserts that make you travel with your mind, then browse the gallery of our top 20 recipes with tropical fruit.
OTHER DELICIOUS RECIPES: Apricot parfait, Almond parfait, Alitaliana parfait with strawberries
How to prepare: Passion fruit semifreddo
- Execution
- challenging
- Preparation time
- 1h and 30 min
- Cooking time
-
30 min
- Resting place
- in the freezer
- Rest time
-
6h
- Portions
-
8
How to prepare: Passion fruit semifreddo
To make the passion fruit semifreddo, start preparing the custard: combine the milk with the cream, half the sugar, the vanilla seeds and the grated lemon zest in a saucepan. Bring to the limit of the boil. Meanwhile in another saucepan put the starches, the rest of the sugar, the egg yolks. Mix well with a hand whisk until the mixture is smooth. Pour the milk over the batter, dissolving well with a whisk and put everything back on the heat.
When the cream has thickened, remove it from the heat and pour it into a bowl. Cover with cling film and allow to cool completely. Now devote yourself to the preparation of the Italian meringue. Start beating the egg whites with 50 grams of sugar in the mixer. Meanwhile, pour water and the remaining sugar into a saucepan and heat up to 121 °.
When the syrup has reached the temperature (and the sugar is completely dissolved) pour it slowly into the mass of egg whites, continuing to turn the whisk of the planetary mixer until completely cooled. Filter the passion fruit pulp separately with a tightly meshed sieve.
Incorporate the meringue into the cold custard, using a spatula, with gentle movements from bottom to top. Add the filtered passion fruit pulp and mix well, mixing from bottom to top.
Finally add the semi-whipped cream, also incorporating it with the spatula and very delicate movements, then pour everything into a semifreddo or plumcake mold, lined with parchment paper. Cover and transfer the cake to the freezer, where you will leave it for at least 6 hours.
A few minutes before serving (about 15-20) take the cake from the freezer and turn it out with the help of parchment paper. Transfer it directly to a serving dish and decorate with the pulp of the other 2 remaining passion fruits. Serve the passion fruit semifreddo cut into slices.
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