Passion Fruit Semifreddo with Coconut Tuile and Mango-Lime Coulis
45min
30min
8
420
Chef's Note
For the most vibrant passion fruit flavor, look for wrinkled passion fruit shells, which indicate ripeness. If using fresh passion fruit, pass the pulp through a sieve to remove some seeds while keeping a few for texture and visual appeal. The semifreddo can be made up to 3 days in advance, but the tuiles should be made the day of serving to maintain their crispness.
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Ingredients
6 large egg yolks
1 cup granulated sugar
1 cup passion fruit pulp (fresh or frozen, thawed)
2 cups heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup shredded unsweetened coconut
2 large egg whites
1/4 cup all-purpose flour
2 tablespoons unsalted butter, melted
2 large ripe mangoes
2 tablespoons fresh lime juice
1 teaspoon lime zest
2 tablespoons honey
8 fresh mint leaves
8 edible flowers (optional)
Instructions
- 1
For the semifreddo: Line a 9x5-inch loaf pan with plastic wrap, leaving overhang on all sides.
- 2
In a heatproof bowl, whisk together 6 egg yolks and 3/4 cup of sugar until pale and thick.
- 3
Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn't touch the water. Whisk constantly for 8-10 minutes until the mixture reaches 160°F (71°C) and thickens enough to coat the back of a spoon.
- 4
Remove from heat and whisk in the passion fruit pulp. Allow to cool completely, stirring occasionally.
- 5
In a separate bowl, whip 2 cups of heavy cream with 1 teaspoon vanilla extract and 1/4 teaspoon salt until stiff peaks form.
- 6
Gently fold the whipped cream into the cooled passion fruit mixture until fully incorporated.
- 7
Pour the mixture into the prepared loaf pan, smooth the top, and cover with the overhanging plastic wrap. Freeze for at least 6 hours or overnight.
- 8
For the coconut tuiles: Preheat oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
- 9
In a bowl, whisk together 2 egg whites and remaining 1/4 cup sugar until frothy but not stiff.
- 10
Stir in 1/2 cup shredded coconut, 1/4 cup flour, and 2 tablespoons melted butter until well combined.
- 11
Drop teaspoon-sized portions of batter onto the prepared baking sheets, spacing them 3 inches apart. Using the back of a spoon, spread each portion into a thin 3-inch circle.
- 12
Bake for 6-8 minutes until the edges are golden brown. Working quickly while still hot, drape each tuile over a rolling pin or the handle of a wooden spoon to create a curved shape. Allow to cool completely.
- 13
For the mango-lime coulis: Peel and dice 2 large mangoes. Place in a blender with 2 tablespoons lime juice, 1 teaspoon lime zest, and 2 tablespoons honey.
- 14
Blend until completely smooth, then strain through a fine-mesh sieve. Refrigerate until ready to serve.
- 15
To serve: Remove semifreddo from freezer 10-15 minutes before serving to soften slightly.
- 16
Using the plastic wrap, lift the semifreddo out of the pan and slice into 8 equal portions with a warm knife.
- 17
Pour a pool of mango-lime coulis onto each dessert plate, place a slice of semifreddo in the center, and garnish with a coconut tuile standing upright in the semifreddo.
- 18
Finish each plate with a fresh mint leaf and an edible flower if using.
Nutrition Information (per serving)
420
6g
45g
25g
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