Semifreddo is without a doubt my new favourite thing. It delivers an incredibly delicious ice cream and has to be the easiest way of making ice cream when you do not have an ice cream maker.
Cape Town city centre is dotted with fruit sellers selling an array of fruit and vegetables during the week. I enjoy seeing the seasons change in their wares. Strawberries have started to appear and I saw the first batch of guavas just this week. I can not wait for the summer glut of grapes and stone fruit on its way.
I was walking down St Georges Mall a while back and could smell the sweet tropical fragrance granadillas. I immediately got some and knew that I wanted to make some sort of ice cream with it. I thought that chocolate would be a perfect accompaniment for the granadilla and this is how this recipe for Granadilla Semifreddo with Frozen Dark Chocolate Sauce came about.
I did tweak the recipe after shooting the photos. I found the chocolate freezes much harder than the semifreddo, so it is a bit of a struggle to cut through the chocolate when it is the top layer, without completely making a mess of the ice cream (you can see that in the photos). So my fix for that was to reduce the quantity of chocolate in relation to the cream and to make the chocolate the 2nd layer, so that when you turn it out you cut through the ice cream first and then the chocolate. But do use 70% cocoa solids at least. I think 85% is even better.
I did not sweeten the granadilla pulp – I feel that too sweet masks flavour. And the tartness of the granadilla carries through and works so well with the creamy bitterness of the chocolate.
Piled high with strawberries this is quite a festive dessert and dare I say it in the first week of October, a serious contender for Christmas day. So I think definitely worth a try out to see if you want to serve it on the festive day.
Ingredients
- 1 cup fresh granadilla (passion fruit juice) (I used 6 fresh grandillas and passed the pulp through a sieve to remove pips)
- 2 egg yolks
- 3 eggs
- 120g castor sugar
- pinch of salt
- 500ml whipping cream
- 100g dark chocolate (70% or 85%)
- 250ml whipping cream
- fresh strawberries
Instructions
- Line a 2 litre loaf pan with plastic wrap with the wrap hanging over the edges.
- Place the grandadilla (passion fruit) juice in a small pan and get to a fast boil for about 5 minutes until slightly reduced
- Place the eggs, yolks, sugar and salt in a heatproof bowl.
- Place over a saucepan of simmering water and using a hand-held electric mixer, beat about 8 minutes until thick and pale.
- Remove from the heat and allow to cool slightly.
- Whisk the cream until stiff peaks form.
- Gently fold the cream through the egg mixture until combined.
- Fold through the granadilla (passion fruit) juice until combined.
- Pour into the prepared tin, smooth the top and loosely cover with plastic wrap.
- Freeze overnight or at least 8 hours until frozen through.
- Break the chocolate into small pieces.
- Combine with 250ml cream in a heavy bottomed pan and place over a low heat.
- Stir the cream and chocolate mixture until just melted.
- Remove from the heat and beat for about 5 minutes until smooth and shiny.
- Let it cool down and pour over the frozen semifreddo into the loaf pan and smooth the top.
- Cover the loaf pan with another piece of wrap and place in the freezer for another 6 - 8 hours.
- When ready to serve, take from the freezer and let it stand for 5 minutes.
- Turn the loaf pan over on a serving dish and unmould the semifreddo.
- Remove the plastic and top with fresh strawberries and serve
Trang
Oct 7, 2014
This looks absolutely delicious! But I’m not sure if I’ve ever seen fresh passion fruits in the store 🙁 I’m going to keep a look out for them, I definitely want to try your recipe. 🙂
hein
Oct 7, 2014
Thank you Trang. The tinned passion fruit pulp will work as well – but perhaps check that they have not added sugar. I loved the tartness of the semifreddo. Enjoy!
Chichi
Oct 7, 2014
Love this dessert. Passion fruit in a dessert is right up my street. Looks absolutely delicious
hein
Oct 7, 2014
Thank you Chichi. Yes I love passion fruit too. (even with the pips!)
Thalia @ butter and brioche
Oct 7, 2014
This is probably the best looking semifreddo I have ever seen, love how you’ve styled it especially. I have a feeling that this passionfruit semifreddo is perfect for Christmas here in Australia.. I am definitely saving the recipe for then!
hein
Oct 7, 2014
Oh thank you Thalia – that is such a huge compliment. thank you again 🙂
Anja
Oct 7, 2014
That looks spectacular! Saving it for the next time I see passion fruit at the store! Thanks!
hein
Oct 7, 2014
Thank you Anja and you are welcome!
Mirta
Oct 16, 2014
I love the passion fruit , delicious and irresistible
hein
Oct 16, 2014
Thank you Mirta. It is a delicious fruit (pips and all!)
Nats
Jan 11, 2017
I know this is an older post but this looks gorgeous and seems a good way to use up the glut of passion fruit I have every year from my vine. Any idea how long this could be kept in the freezer?
heinstirred
Jan 11, 2017
Hello Nats. I would suggest one month maximum. I also have a cordial recipe you can use to make a passion fruit cordial : https://heinstirred.com/passion-fruit-champagne/ You are so lucky to have a vine!