White Chocolate And Passion Fruit Semifreddo Recipes

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.

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 AND PASSIONFRUIT MOUSSE

Steps:

• Separate eggs. Beat egg whites into stiff peaks
• In a separate bowl mix together melted chocolate, passion fruit pulp and egg yolks.
• Fold in egg whites.
• In martini glasses (you can use bowls if you like but the glasses look beautiful!) place some raspberries in the bottom of the glass. Top with spoonfuls of mousse.
• Place in fridge for 2-3 hours.