I love making semifreddo at home, as it doesn’t require an ice cream machine and comes together relatively quickly. Serve it at the table, thick slices cut and served onto plates and you’re in for a summer treat.
Here I’ve flavoured it with mango, and topped it all off with passionfruit, some toasted coconut and a peanut praline which adds some crunch and saltiness. Really, the mango can be swapped out for other fruits like raspberries or blackberries or roasted or poached fruits like plums, nectarines and peaches. Rhubarb and cherries are good too. Just be sure to keep everything cold as you make it.
The whipped cream and fruit puree should be stored in the fridge until the very last moment to ensure the lightness of the mixture remains. If you don’t have a stand mixer, electric beaters are a fine substitute when making the meringue, just be sure to keep whipping it until the bowl is cool to touch. The semifreddo is best eaten within 1-2 days of making.
Julia Busuttil Nishimura looking radiant as per usual. Photo – Eve Wilson for The Design Files.
Not quite an ice cream, not quite a pudding, a semifreddo has the texture of a frozen mousse. Photo – Eve Wilson for The Design Files.
Here Julia has topped her semifreddo with passionfruit and toasted coconut. Photo – Eve Wilson for The Design Files.
A perfect dessert for the summer festivities ahead! Photo – Eve Wilson for The Design Files.
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