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Passion fruit & white chocolate semifreddo

Passion fruit & white chocolate semifreddo with a slice cut away

Passion fruit & white chocolate semifreddo

Name: Passion fruit & white chocolate semifreddo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: vegetable oil for the tin; 50g caster sugar; 4 eggs; 200g white chocolate; 450ml double cream; 6 large, ripe passion fruit halved and pulp scooped out; 1 large lemon zested and juiced; 80g pistachios roughly chopped, plus extra to serve

Esther Clark

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Serves 10

Easy

Prep: 15 mins

Cook: 10 mins

plus overnight freezing

A star rating of 4.3 out of 5.3 ratingsRate

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Combine the flavours of white chocolate, passion fruit and pistachios in this semifreddo, a stunning dessert to end a dinner party or family celebration

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

vegetable oil

for the tin
50g caster sugar
4 eggs
200g white chocolate
450ml double cream
6 large, ripe passion fruit

halved and pulp scooped out
1 large lemon

zested and juiced
80g pistachios

roughly chopped, plus extra to serve

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Nutrition: Per serving

kcal404
fat33g
saturates18g
carbs18g
sugars17g
fibre3g
protein7g
salt0.2g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TWIST

RASPBERRY & WHITE CHOCOLATE SEMIFREDDO

For a fruity semifreddo, omit the pistachios, then crush 100g raspberries (defrosted from frozen are ideal), then fold through the mix before it goes in the loaf tin.

Recipe from Good Food magazine, November 2021

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A star rating of 4.3 out of 5.3 ratings

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