Coconut, mango and lime semifreddo

Sweet Show Stoppers

From Curtis Stones - Coles Magazine, December 2017 - Page 22

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  • 400g can coconut cream, chilled
  • 2 Coles Australian Free Range Eggs
  • 3 Coles Australian Free Range Egg yolks
  • 3/4 cup (165g) caster sugar
  • 300ml thickened cream
  • 2 teaspoons finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 2 mangoes, stoned, peeled
  • 1/3 cup (45g) macadamias, toasted, coarsely chopped
  • Shaved fresh coconut, to serve
  • Thinly sliced pineapple, to serve
  • Torn lychees, to serve
  • Passionfruit pulp, to serve
  • Mint leaves, to serve

  1. Line the base and sides of an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
  2. Carefully open coconut cream can. Spoon the firm coconut cream from the top of the can into a bowl. Reserve. Discard the clear liquid at base of can.
  3. Use an electric mixer to whisk the eggs, egg yolks and sugar in a heatproof bowl until light and fluffy. Place over a saucepan of simmering water. Carefully whisk for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a sugar thermometer. Remove from heat. Continue whisking for a further 2 mins to cool.
  4. Use a clean electric mixer to whisk cream and reserved coconut cream in a bowl until soft peaks form. Use a metal spoon to gently fold in egg mixture. Add lime rind and lime juice. Fold to combine. Finely chop 1 mango. Add to the cream mixture with macadamia.
  5. Gently fold to combine. Pour into prepared pan. Place in the freezer for 6-8 hours or until firm.
  6. Thinly slice remaining mango. Remove semifreddo from freezer. Invert onto a serving platter. Set aside for 10 mins to soften slightly.
  7. Top with coconut, mango, pineapple, lychee, passionfruit and mint.

Vic Lic

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