Pineapple and passionfruit crème fraiche semifreddo

Warning: If you are reluctant to prepare recipes with uncooked egg this is not for you, Anne

Adapted from https://www.abc.net.au/everyday/raspberry-and-creme-fraiche-semifreddo/100004520

Ingredients:

¾ cup finely chopped fresh pineapple; 1 cup pureed fresh pineapple; 8 triangles sliced fresh pineapple for decoration; 165g (3/4 cup) caster sugar; 4 eggs, separated; 200ml (1 1/2 cups + 1 Tbsp) crème fraiche; 300ml (1 1/4 cup) pure cream; 1 tsp vanilla extract; pinch of salt; pulp of 3 passionfruit

                                      

Method:

1.Combine pureed pineapple and 2 tablespoons of the caster sugar in a small bowl. Combine until you have a fairly smooth consistency. Set aside.

2.Combine the remaining sugar and the egg yolks in a bowl of an electric stand mixer fitted with a whisk attachment. Whisk on a high speed for 3-4 minutes or until very pale and thick. In another bowl, whisk the crème fraîche and cream with the vanilla until stiff peaks form. Fold the cream mixture into the egg yolk mixture.

In a very clean bowl, whisk the egg whites with a pinch of salt to very stiff peaks. Gently fold the egg whites into the semifreddo mixture. Fold in the pureed pineapple/sugar mixture.

3.Spoon half of the mixture into a 23cm spring form cake tin. Sprinkle 1/2 of the finely chopped pineapple and 1/3 of the passionfruit pulp onto the semifreddo. Cover with the remaining semifreddo mixture and then again, sprinkle the other ½ of the finely chopped pineapple and another 1/3 of the passionfruit pulp on top. Cover with cling film or tin foil and place in the freezer for 4-6 hours or overnight until set.

4.Remove the semifreddo from the freezer 10 minutes before you are ready to serve. You can now cut it into pieces or scoop into bowls. Serve with the last 1/3 of passionfruit pulp.