Granadillas are in season and that’s the perfect excuse to whip up some sweet treats using this delicious purple fruit. I was gifted a big bag of homegrown granadillas by a friend and couldn’t wait to whip up a new recipe.
Semifreddo (translation “semi-cold”) is something between an ice cream and a mousse. It doesn’t require any churning or heating so it’s very easy to make! If you can’t get your hands on fresh granadillas you can also use tinned pulp in this tasty recipe. This super creamy dessert can also be prepared ahead of time – simply pop it out of the tin and decorate just before serving.
White chocolate and granadilla semifreddo
- 4 large eggs, separated
- 250g white chocolate, chopped
- 50g castor sugar
- 5ml (1 tsp) vanilla extract
- 250ml (1 cup) fresh cream
- 250ml (1 cup) double thick cream
- 125ml (½ cup) granadilla pulp
- extra granadilla pulp, for decorating
- white chocolate curls, for decorating
1.) Grease a large loaf tin and line with plastic wrap. Set aside.
2.) Whisk the egg whites to stiff peak stage and set aside. Melt the white chocolate, then leave to cool for a few minutes.
3.) Place the egg yolks and castor sugar in a large mixing bowl. Whisk on high speed for a few minutes until thick and paler in colour. Whisk in the vanilla extract and cooled white chocolate.
4.) Add the fresh cream and double cream and whisk to combine. Then gently fold in the egg whites. Lastly fold in the granadilla pulp.
5.) Pour the mixture into your prepared tin. Cover and place in the freezer for 8 hours or overnight, until firm.
6.) Carefully turn the semifreddo out onto a serving plate just before serving time. Top with extra granadilla pulp and white chocolate curls. Slice and serve immediately.