COCONUT & MANGO SEMIFREDDO
Luscious summer dessert – a velvety base bursting with tropical flavours.
Ingredients
400g can coconut cream, chilled overnight
1 mango, flesh finely chopped
1 mango, flesh thinly sliced
300ml thickened cream, cold
4 large egg yolks and 1 whole egg, room temp
165g (.75 cup) caster sugar
30cm loaf pan, lined with cling wrap including overhang
metal bowl
saucepan of simmering water
1. Without tilting or shaking the can, open coconut cream can and scoop the firm coconut cream from the top of the can into a bowl and set aside. (clear coconut liquid will not be used).
2.Using hand beaters, whisk together the egg, yolks & sugar in a metal bowl until light and fluffy. Place the bowl over a saucepan with 2 inches of simmering water and continue to mix for 6-8 minutes until the mixture is thick and pale and the beaters leave a heavy trail in the mixture, or the temperature reaches 72°C. Remove from heat, continue to mix 2 more mins to cool mixture down.
3.In a separate bowl whip thickened cream & coconut cream until soft peaks form. Fold in the egg mixture and the chopped mango gently until just combined. Pour into the prepared loaf pan and freeze for a minimum or 6-8 hours or overnight.
4.When ready to serve, remove semifreddo from pan and invert onto a serving platter. Top with mango slices, toasted coconut, and fresh mint leaves.