Passion Fruit White Chocolate Semifreddo Recipes

PASSIONFRUIT-WHITE CHOCOLATE SEMIFREDDO SANDWICHES

Steps:

• For passionfruit semifreddo, whisk yolks in an electric mixer until pale and fluffy (5-7 minutes). Meanwhile, simmer passionfruit juice and sugar in a small saucepan over medium-high heat, stirring to dissolve sugar, until syrupy (4-5 minutes). Whisking continuously, add syrup to yolks in a thin steady stream, and whisk until cooled to room temperature (8-10 minutes). Whisk cream until soft peaks forms, fold in melted chocolate, then fold in passionfruit mixture. Spread into a 25cm x 34cm tray lined with baking paper and freeze until firm (overnight).
• Meanwhile, for wattleseed biscuits, preheat oven to 180°C and line several baking trays with baking paper. Beat butter, brown sugar and caster sugar in an electric mixer until light and fluffy (4-5 minutes). Beat in eggs, then stir in flour, milk, nuts, baking powder, wattleseed and a pinch of salt. Refrigerate until firm (1 hour), then roll heaped tablespoonfuls of the dough into balls. Roll each ball in icing sugar to coat thickly, place on baking trays and flatten with the palm of your hand, leaving 5cm between each for biscuits to spread. Bake, swapping trays halfway through cooking, until light golden (10-15 minutes), cool on trays for 10 minutes, then transfer to wire racks to cool completely. Store in an airtight container for up to a week.
• Cut out rounds of semifreddo with a cutter the same size as biscuits (about 8cm diameter) and sandwich between biscuits, then roll sides in chocolate or macadamia or leave plain and freeze on a tray until firm (1-2 hours). Store in an airtight container for up to 2 weeks.

WHITE-CHOCOLATE SEMIFREDDO

Steps:

• Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.
• Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.
• Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).
• Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.
• If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.

WHITE CHOCOLATE AND PASSION FRUIT SEMIFREDDO

Steps:

• Cook the pulp (with seeds and all) with the sugar over medium-high heat until you have half the original volume.
• Divide the result into two (I weigh it and divide it exactly): one part will be our sauce and the other one you will strain for the semifreddo.
• Let both cool down completely before using them.
• Melt the chocolate. I melted it in 30-second intervals in the microwave, mixing between intervals. You can also melt it in a bain-marie over low heat.
• Line a 22x11cm loaf pan with baking paper. Cut it to the size of the pan and stick it in place with a bit of vegetable oil, spread with kitchen paper.
• Place the egg yolks in a bowl to beat them and start beating on low speed just so that they don't form a dry skin on top.
• Boil the water and sugar over medium heat. Let the sugar dissolve completely and then boil profusely. Once you reach that point (the syrup doesn't have to thicken), start beating the egg yolks on high speed and add the syrup down the side of the bowl.
• Keep beating the egg yolks on high speed until the mix increases in volume and cools down to room temperature. Mix in the melted chocolate and the seedless passion fruit sauce using a spatula and folding motions.
• In a clean bowl, whip up the cream until foamy and glossy, not totally firm. Mix it with the egg yolk mix using folding motions. Also, add in half the praline in the same manner.
• Pour the mix into the pan and freeze for at least 8 hours.
• Place the bar of chocolate in the microwave in 10-second intervals (in total it should be 20-30 seconds tops), until it makes curls when you grate it with a coarse grater.
• Place them in a bowl and freeze them until you have to use them.
• Flip the pan over and place the rest of the sauce on top along with the white chocolate curls. In the semifreddo is too solid, give it a few minutes before slicing.

WHITE CHOCOLATE SEMIFREDDO

Steps:

• Place the egg yolks, sugar, and vanilla extract in the bowl of a mixer fitted with the whip attachment, and whip on high speed until very light and fluffy, 3 to 5 minutes. Gently fold in the melted white chocolate; set aside. Place the cream in a large bowl and whisk just until the cream starts to thicken, then gently fold in the egg yolk mixture and the candied ginger. Place the egg whites in the clean bowl of a mixer fitted with the whip attachment, and whip on high speed until they just hold soft peaks. Gently fold the whites into the egg yolk mixture. Transfer the mixture to a covered container and freeze for at least 2 hours. Scoop and serve with fresh berries and mint sprigs.

PASSION FRUIT & WHITE CHOCOLATE SEMIFREDDO

Steps:

• Oil a 900g loaf tin and line with cling film. Tip the sugar and eggs into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, then whisk until pale and doubled in volume. Remove from the heat and plunge the base of the bowl into a second, larger bowl filled with cold water and keep whisking until completely cooled.
• Melt the chocolate in a heatproof bowl in 20-second bursts in the microwave, or in a heatproof bowl set over simmering water, as in step 1. Whip the cream to soft peaks in another bowl using an electric whisk and fold the chocolate into it, along with the passion fruit, lemon zest and juice. Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
• Tip the pistachios into the prepared tin, spoon over the semifreddo mixture and smooth the surface. Cover with cling film and freeze overnight. Will keep frozen for up to a month. Remove from the freezer 15-20 mins before serving. Dip a sharp knife into boiling water, then slice.

WHITE CHOCOLATE PASSION FRUIT TRUFFLES

Steps:

• Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the passion fruit purée and stir to blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (3 to 4 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
• Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Dust your hands with confectioners' sugar and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping the truffles, place 2 tablespoons of the tempered white chocolate in a paper pastry cone and snip off a tiny opening at the pointed end. Pipe the letter P on top of each truffle.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• VARIATION
• Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners' sugars as soon as they are formed.