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Coconut Lime Friand & Passionfruit Semi-Freddo

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Last night’s dessert.

Passionfruit semi-freddo from a Masterchef contestant – recipe here. (Yes the semifreddo is melting in the photo!)

Lime and Coconut Friand – recipe here. I used coconut flour instead of plain flour, and as you will see there wasn’t any icing on the outside.

The mandarin pieces were dipped in a mandarin syrup which was also poured over the friand, which had lime zest on top. Then fresh passionfruit, toasted coconut flakes and drizzled chocolate sauce.

Passionfruit, coconut and citrus thing worked really well. This recipe needs a little tweaking but it’s fine.

Pears with Rosemary-Honey Ice Cream

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3U0A1427-3Simple and worth repeating.

Poached Pears
Beuree Bosc pears poached whole in 1 litre of water and 750g sugar, one split vanilla bean and one cinnamon stick.

Rosemary and Honey Ice Cream
Recipe at Epicurious. Excellent.

Plus
Glace ginger slices from a packet (Buderim of course)
Fresh ginger sliced, caramelised in a pan with sugar and Sevenhill tokay
Tokay sugar with some extra water to make a syrup
Toasted walnuts
Rosemary sprigs

Passionfruit Semifreddo with Blueberries

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This dessert is a take on a dish by Ashleigh Bareham on Masterchef 2015. The recipe was online but seems to have been taken down, so I’m glad I saved a copy. Here’s my version.

Passionfruit Semi-freddo
Scoop the pulp from 4 passionfruit and strain the pulp. Keep the liquid.
Whip 250ml cream to soft peaks.
Whisk together 110g caster sugar, 2 eggs plus an egg yolk.
Place in a bowl over a pan of simmering water and whisk until the mixture thickens and doubles in size. (I don’t think I’ve managed to achieve this yet…)
Gently fold the mixture into the cream with the passionfruit juice. Pour into moulds and freeze.

Ashleigh made a chocolate mousse with 110g dark chocolate and 3 e.g. whites. I made a chocolate ganache. It was a bit cold when I tried to serve it so it looks lumpy.

Candied Chilli 
Boil 110g sugar and 125ml water. Add i red chilli, finely sliced and cook for 2 minutes. Drain.

I served mine with a disc of grated chocolate (next time I’d use hazelnuts with something), blueberry syrup, fresh passionfruit and blueberries, and pieces of pear caramelised with some sugar and tokay.

Quite tasty. Very sweet. If I could just work out the whisking I’d be happy.