Dessert · Season 7

Passionfruit Semi-freddo with Chocolate Mousse, Coconut Crumb and Ginger Tropical Fruit Syrup

Name: Passionfruit Semi-freddo with Chocolate Mousse, Coconut Crumb and Ginger Tropical Fruit Syrup
Yield: 4
Ingredients: 2 eggs plus 1 yolk; 110g caster sugar; 250ml cream, whipped to soft peaks; 4 passionfruit, pulp strained; 40g butter, cubed; 40g coconut flour; 15g coconut sugar; 15g white sugar; 25g peanuts; 220g sugar; 185ml water; 65ml lime juice; 1.5 tbsp ginger, finely chopped; 1 passionfruit; 2 mangosteens, segmented; 110g sugar; 125ml water; 1 red chilli, finely sliced; 25g peanuts; 55g sugar; 110g dark chocolate; 3 egg whites

Ashleigh Bareham

Contestant · 23 Jun 2015

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Semi-freddo

2eggs plus 1 yolk

110gcaster sugar

250mlcream, whipped to soft peaks

4passionfruit, pulp strained

Coconut Crumb

40gbutter, cubed

40gcoconut flour

15gcoconut sugar

15gwhite sugar

25gpeanuts

Syrup

220gsugar

185mlwater

65mllime juice

1.5 tbspginger, finely chopped

1passionfruit

2mangosteens, segmented

Candied Chilli

110gsugar

125mlwater

1red chilli, finely sliced

Peanut Praline

25gpeanuts

55gsugar

Chocolate Mousse

110gdark chocolate

3egg whites

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsChocolateGingerCreamSugarFlourButterPassionfruitLimePeanutsChilliDessert

Recipe by Ashleigh Bareham, Season 7. Originally published by Network 10 on 23 Jun 2015.

Original on 10 Play ↗