MANGO AND PASSIONFRUIT SEMIFREDDO
Flesh from 1 mango
Juice of a lime
500ml pure cream
125g caster sugar
1 entire egg
3 egg yolks
2 tsp vanilla extract
Salted peanut praline
1tsp olive oil, for greasing
125g caster sugar
100g roasted salted peanuts
2 tbsp shredded coconut, toasted, to serve
Flesh from 3 passionfruit, to serve
Contemporary from half a mango, thinly sliced, to serve
Grease and line a 23.5×10.5cm loaf tin with cling movie or baking paper. Permitting a few of it to overhang the perimeters of the tin.
Place the flesh from the mango with the lime juice in a meals processor or blender and blitz till a clean puree. Put aside within the fridge.
Whip the cream to stiff peaks and put aside within the fridge too.
Place the sugar, egg, egg yolks and vanilla within the bowl of a stand mixer and set on prime of a small pot of simmering water. Whisk the combination repeatedly till it’s frothy and really heat. Take away the bowl from the pot and with the whisk attachment, and whisk on excessive pace within the stand mixer till the bowl is cool to the touch and the combination is pale and voluminous. Alternatively use handheld electrical beaters. Gently fold the chilly whipped cream into the meringue combination then fold via the mango puree. There isn’t any want to combine it in utterly, as streaks of mango will create a stunning marbled impact. Spoon into the ready tin, cowl and freeze in a single day, round 8-12 hours.
In the meantime, make the praline. Evenly grease a baking tray or a bit of tin foil with a bit olive oil then place the peanuts on a single layer. Place the sugar in a small pot with 2 tbsp of water. Place over a medium warmth and cook dinner the sugar and water, with out stirring, till it reaches a darkish amber color (round 5-6 minutes). Because it cooks, you possibly can swirl the pan to assist transfer the sugar round however don’t stir with a spoon. Pour the new caramel over the peanuts then let it harden utterly (half-hour). Break into smaller items and both blitz in a meals processor or pound in a mortar and pestle to a fantastic powder.
Enable the semifreddo to take a seat at room temperature for 10 minutes then invert onto a serving plate and take away the cling movie or baking paper. Prime with the passionfruit, further mango slices and serve slices with the toasted coconut and peanut praline.
What else I’m cooking with…
I’ve been loving consuming butterflied fish like sardines and garfish, dusting them in flour, dipping right into a crushed egg and crumbing it. I then fry it in olive oil till golden. Such a pleasant deal with. Served with loads of lemon and a leafy salad and it’s the proper dinner because the climate warms up.
What else I’m consuming…
The broad bean ideas, contemporary garlic cream and fior di latte pizza at Capitano. An ideal celebration of all issues spring, on a pizza!