passionfruit semifreddo

l just typed up a recipe i created for passionfruit semifreddo('half-cold'), a slightly softer-than-ice-cream frozen dessert. i was inspired by the summer pudding thread which led into comments about other fruits, including passion fruit. well, as i was previewing the recipe, it disappeared. probably my own fault, but i couldn't retrieve it. if anyone actually cares to see it, i'll try again. justjoan

Hi Joan,

I'd love to see it!

Tip: You might want to write your recipe on a wordprocessing program, then copy and paste.

If your account is inactive for more than sixty minutes, which happens when you write a recipe or a long post, then you are effectively logged off after 60 minutes. To keep yourself 'active, then you can preview your post to start the clock over.

Ultimately the safest thing to do is copy and paste your recipe from your word processing program.

Sorry today was your lucky day ... it's happened to everyone occasionally.

Regards,

Semisoft ice cream is, to me, more desirable than the usually colder, harder variety.

When I was a kid, I (like many kids) twirled my ice cream until it softened to a soup-like consistency...because it tasted better that way. Now, with time's winged chariot hurrying near, I chomp down the ice cream, cold and hard, and move on.

Semisoft, good. Say more, justjoan.

Hammond

here's the recipe if anyone wants it, joan



PASSIONFRUIT SEMIFREDDO

1T.gelatin 1-1/2c.whipping cream 1/2c.& 3/4c. passionfruit puree
5 eggs,preferably free range 1c.brown sugar
1/8 t. cream of tartar

*a traditional semifreddo doesn't contain gelatin. but mine does. and with the addition of gelatin
you can serve this refrigerated if you prefer a mousse rather than a semifrozen dessert.
*use passionfruit puree without sugar (latino grocers sell it frozen)

let the eggs come to room temperature. separate. soften the gelatin in 1/2c puree. then heat in heavy,small saucepan, stirring till dissolved. let cool 10 minutes. in a food processor (or by hand) thoroughly mix the sugar, eggs, and 3/4c. puree. when gelatin mixture is room temperature, add it and mix well. beat the egg whites with the cream of tartar till stiff but not dry. in another bowl, whip the cream to soft peaks. fold the puree mixture into the cream with a rubber spatula. then fold in the egg whites in 3 parts. transfer to a freezer safe bowl (or plastic lined metal loaf pan for traditional presentation, so you can turn it over onto a platter), cover and freeze till quite firm (4-5 hours). when he gets even harder, it'll still be softer than ice cream and will taste great for days. this is intensely passionfruity. enjoy, justjoan

This thread has been merged with a duplicate thread and cleaned up of self-referential linking threads and duplicate posts. I am posting this note to move this thread back to the top of the board, where it was when the cleanup began.

Best,
Michael
for the moderators

justjoan,

Thanks for the recipe. It looks great.

To me, this appears to be a frozen souffle. In technique, is there an actual difference between a semifreddo and a frozen souffle? Semifreddo has become quite a fashionable dish in the last ten or so years, but I don't remember ever hearing or reading about it previous to that time.

Not to diminish this recipe, but is the term just window dressing?