Apricot & Coconut Semifreddo

27 November 2020

Apricot & Coconut Semifreddo

Print Recipe
Apricot & Coconut Semifreddo
Servings
slices
Ingredients
  • 3/4 cup white sugar
  • 2 eggs
  • 3 egg yolks
  • 400 g tin coconut cream CHILLED--do not skip chilling it!
  • 300 ml thickened cream
  • 8 good sized Apricots or 10 small
Servings
slices
Ingredients
  • 3/4 cup white sugar
  • 2 eggs
  • 3 egg yolks
  • 400 g tin coconut cream CHILLED--do not skip chilling it!
  • 300 ml thickened cream
  • 8 good sized Apricots or 10 small
Instructions
  1. Prep a loaf pan. If using metal you'll need to line it with cling film.
  2. Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
  3. Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
  4. Take the bowl off the heat and whisk rapidly on high speed to cool.
  5. Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
  6. Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
  7. Fold through the egg mix.
  8. Use a blender to puree 4 of the apricots.
  9. Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
  10. Slice 2 of the apricots and set aside.
  11. Pour the egg and cream mix into the loaf pan on top of the slices.
  12. Cover with cling film and freeze for 8 hours before serving.
Apricot, Festive
About Us

Located in North Shepparton, Fairleys SUPA IGA is proudly independently owned and operated by the Michaels IGA Group.

Our mission is to deliver the best shopping experience for our customers through great service, the best fresh foods, the largest range and super competitive prices.