This dessert is nice for every season, summer or medium winter (like here).
You can use whatever berries you can get for the garnish,I love the touch of toasted hazelnuts!
If you don't have a loaf tin use other container pour the mixture in popsicle moulds and freeze.
Adapted from : What Katie eat
2 egg yolks
1/2 cup granulated sugar
300 ml cream
2 mangoes peeled or frozen mangoes
1/2 cup passion fruit paste ( or 1 passion fruit)
juice 1 lemon
3/4 cup hazelnuts toasted in oven for 10 minutes
Handful berries (fresh or frozen)
(raspberries, strawberries or others)
seeds from 1 pomegranate (optative)
Line a standard loaf tin with plastic wrap allowing some of the wrap to over hang the sides.
Half fill a medium sized saucepan with water and set over simmering water.
Place egg,egg yolks and sugar in a meidum bowl and whisk using a hand whisk until thick and creamy.
Place the bowl over the saucepan of simmering water and continue whisk for another 4-5 minutes or until mixture grows thick and creamy and double volume.
Remove from heat and set aside.
In a blender put the mango flesh and whizz until smooth, add the passion fruit and whizz again.
Add lemon juice and blitz everything together to combine.
Pour into the thickened egg yolk mixture.
In other bowl place the cream and whisk beat until just thickened. Add half to the egg mizture and gently fold until just combined. Add the remaining cream and fold everything together.
Pour into the lined loaf pan and cover the top with the overhanging wrap.
Put in the freezer for overnight .
Remove from freezer unwrap from plastic and turn out onto a serving plate.
Garnish with berries, grind toasted nuts and pomegrante seeds.
Cut in slices and serve.
Print recipe here
Semifreddo de mangos, maracuyá con berries y semillas de granada