Passionfruit Semifreddo

with matcha maderia cake & coconut jelly

Passionfruit Semifreddo

with matcha maderia cake & coconut jelly
The Day Before:

Strain seeds from passionfruit pulp. Place in 75°C oven overnight to dehydrate. Keep the passionfruit juice in jar in the fridge overnight.

Coconut Jelly

Line a 20cmx10cm tray with cling wrap, being careful to avoid wrinkles. Heat coconut water to just under boiling. Add sugar and dissolve. Whisk in a steady stream of agar agar until smooth.

Simmer and stir occasionally for 5 minutes. Pour into tray, and place in the fridge for 6 hours, or overnight. When ready to serve, dice.

The Day Of:
Matcha Madeira Cake

Cream the butter and sugar. Add lemon zest. Add the eggs one by one, along with a little self-raising flour each time. Gently mix in the remaining flours, lemon juice and matcha powder

Place mixture in a lined loaf pan. Steam bake at 140°C for 1 hour. Check it is cooked with a skewer and leave to cool in the tin.

Passionfruit Semifreddo

Whisk whole eggs, egg yolks and sugar over a double boiler until cooked and doubled in size. Whip the cream to soft peaks and fold gently into egg mixture, adding passionfruit pulp and lemon juice. Place in plastic line bar mould. Freeze until ready.

Passionfruit Coulis

Simmer sugar and reserved passionfruit juice for 5 minutes. Add lemon juice and set aside until ready to serve.

To Serve

Soften the semifreddo for 10 minutes in the fridge. Slice with a hot knife. Arrange on the plate with pieces of Madeira cake, passionfruit coulis and diced coconut jelly.

Sprinkle dehydrated passionfruit seeds on top with some toasted coconut.

Chef’s Tip: You can bake the matcha Madeira cake the day before and enjoy half the loaf warm with cultured butter. The coconut jelly will also keep for 2-3 weeks in an airtight container in the fridge.

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