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Beach inspired products and ideas for people who want to bring their food to life.

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Beach inspired enamelware, kitchenware and recipes for bringing food to life.

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Summer Semifreddo

AS the names suggest a great dessert to serve on a warm summers night.  

INGREDIENTS

8 egg yolks

250 gm caster sugar

250 ml (1 cup) passionfruit juice (see note)

Scraped seeds of 1 vanilla bean

Juice of 1 lime

300 gm double cream

150 ml pouring cream, lightly whipped

Pulp of 2 passionfruit, plus extra to serve

METHOD

1.      Whisk egg yolks in an electric mixer until pale and fluffy (5-7 minutes). Meanwhile, stir sugar, passionfruit juice and vanilla seeds in a small saucepan over medium-high heat until sugar dissolves, then simmer until syrupy (4-5 minutes) and add to egg yolks with lime juice, whisking continuously until mixture is cold (5-6 minutes).

2.      Combine creams in a bowl, whisk until soft peaks form. Fold into passionfruit mixture, fold in pulp, spoon into an 8cm x 22cm plastic-lined rectangular cake tin, smoothing top (there may be mixture left over), freeze overnight until firm. Slice thickly and serve with extra pulp spooned over.

3.      Note To extract passionfruit juice, process pulp in a food processor, then strain through a sieve (discard solids). Eighteen passionfruit yield about 250ml juice.