Blueberry & coconut semifreddo
| Recipe By: | TASTE |
| Serves: | 6 |
| Cooking Time: | 1 hour |
| Prep Time: | 30 minutes plus 3 hours freezing time |
Ingredients
- 200 g fresh blueberries
- 6 extra large free range eggs
- 2 free range egg yolks
- 270 g Castor sugar
- 3/4 cup Double cream
- 1/2 cup coconut cream
- 2 Tbsp sugar for the egg whites
- water
- 1/2 tsp lemongrass stalks, roughly chopped
- pistachio toasted, to garnish
- 50 g desiccated coconut + extra for sprinkling
- 200 g sugar for the egg whites
- 4/5 cup water
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Cooking Instructions
- To make the semifreddo, place the blueberries, sugar and water in a saucepan and gently simmer until blueberries are soft.
- Purée the blueberries in a blender and strain. Discard the blueberry skins and seeds. Chill for approximately 30 minutes.
- Line a bowl with clingwrap, allowing it to hang over the edges of the bowl.
- Place the eggs, egg yolk and caster sugar in another bowl over a saucepan of simmering water. Using a hand beater, beat the mixture until pale and thick. Remove from the heat and continue beating until the mixture is cool.
- Place the cream and coconut cream in a bowl and whisk until soft peaks form. Gently fold the cream into the egg mixture.
- Pour the blueberry purée into the bowl, then top with the egg mixture. Freeze overnight.
- To make the lemongrass syrup, gently heat the sugar and water in a saucepan until the sugar has dissolved. Remove from the heat, add the lemongrass and allow to infuse for 1 hour.
- To make the coconut-andpistachio brittle, lay the pistachios and toasted coconut on a baking tray.
- Gently heat the sugar and water in a saucepan over a low heat until the sugar has melted. Bring the mixture to the boil and reduce the syrup until it turns a golden caramel colour (watch carefully as it will burn quickly).
- Pour the caramel over the pistachios and coconut and allow to cool and set.
- To serve, turn the semifreddo out onto a platter, drizzle over the strained lemongrass syrup and garnish with the coconut-and pistachio brittle and fresh blueberries.
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