Take your taste buds on a vacation with a tropical escape in every spoonful.
This isn’t just a dessert; it’s a symphony of tropical flavours that will transport you to paradise. The velvety indulgence of this easy-to-make Semifreddo recipe from the iconic Australian homewares brand, Wiltshire, and recipe developer Amanda Dettrick has the sweetness of mango and the richness of coconut to create a moment of pure bliss.
Skill level: Intermediate
Prep/cook time: 30 mins
INGREDIENTS
- 400g can coconut cream, chilled overnight
- 1 mango, flesh finely chopped
- 1 mango, flesh thinly sliced
- 300ml thickened cream, cold
- 4 large egg yolks and 1 whole egg, room temp
- ¾ cup caster sugar
METHOD
1 Line the base and sides of a Wiltshire Two Tone Loaf Pan 30cm with clingwrap, allowing for overhang to pull the semifreddo out of the tin when it has set.
2 Without tilting or shaking the can, open the coconut cream can and scoop the firm coconut cream from the top of the can into a bowl and set aside. The remaining clear coconut liquid will not be used for this recipe so feel free to discard or use it in a smoothie.
3 Use hand beaters to whisk together the egg, egg yolks, and sugar in a metal bowl until light and fluffy. Place the bowl over a saucepan with 2 inches of simmering water and continue to mix for 6-8 minutes until the mixture is thick and pale and the beaters leave a heavy trail in the mixture, or the temperature reaches 72°C. Remove from heat and continue to mix for a further 2 minutes to cool the mixture down.
4 In a separate bowl, whip the thickened cream and coconut cream until soft peaks form. Fold in the egg mixture and the chopped mango gently until just combined. Pour into the prepared Wiltshire pan and freeze for a minimum of 6-8 hours or overnight.
5 When ready to serve, remove semifreddo from tin and invert onto a serving platter. Top with mango slices, toasted coconut, and fresh mint leaves.
Looking for more delicious recipes like this to try? Head over to @letsmakestuff_au on Instagram – A creative collective specialising in food.
Published in partnership with Wiltshire.
