Summer is officially here!
So I believe this recipe is very fitting to the hot temperature that we are feeling in Sydney!
This is a super duper easy recipe.
Remember I posted about receiving a signed Donna Hay The New Easy cookbook in the post?? This recipe is from her cookbook! I have adapted the recipe..
Let's get started shall we...
All you need:
(makes 8 serves)
1 cup (250ml) mango puree
1/4 cup (55g) caster sugar
2 egg yolks, extra
3/4 cup (165g) caster sugar
1 cup (250ml) pouring cream
1/4 cup (60ml) coconut cream, chilled
1/4 cup (20g) desiccated coconut, toasted
All you need to do:
1 - Blitz mango puree and sugar until sugar dissolves. Pour it evenly amongst the glasses. Keep in freezer until set.
2 - As for the coconut semifreddo, place eggs, yolks and sugar in a double-boiler. Whisk the mixture until you reach a ribbon stage or until thick and pale. It may take some time if you're using a whisk, otherwise, use an electric mixer (6-8 minutes), I used a whisk by hand, so it took me longer than that. Once you reach the ribbon stage, remove from heat, and whisk for another 2-4 minutes, set aside.
3 - Whisk cream and coconut cream in a separate bowl until soft peaks form. Fold the egg mixture through the cream and add desiccated coconut. Fill up the glass with the mango puree. Set in freezer for at least 4 hours or until set.
Happy Hump Day! :)