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Recipes

Tropical Fruit & Yoghurt Semifreddo

20 minutes

Preparation Time

12 Hours Freezing Time

Cooking Time

8-10

Servings

1 cup icing sugar, divided

3 cups Jalna Greek Yoghurt

600ml thickened cream

250g jar passionfruit or lemon curd

Selection of tropical fruits to decorate (mango, pineapple, golden kiwifruit, papaya)

Fresh mint to garnish

½ cup fresh passionfruit pulp, to drizzle

Yoghurt bark*, to decorate - optional

Yoghurt Bark

1 cup Jalna Greek Yoghurt

2 Tbsp honey

1 tsp vanilla extract

15g freeze dried mango powder

1 Tbsp chopped dried papaya

1 Tbsp chopped pistachios

Semifreddo: Line a 1.5lt loaf tin with clingfilm. Chill in freezer until needed.; Puree the mango with 2/3 cup of icing sugar until smooth. Add yoghurt and mix until smooth.; Whip cream and remaining 1/3 cup icing sugar until thick. Fold through the mango yoghurt mixture.; Pour half of the mixture into the prepared tin. Dollop over half the passionfruit curd and swirl with a wooden skewer. Spoon over the remaining yoghurt mixture and remaining curd. Swirl the curd through the mixture with the skewer. Cover with clingfilm and freeze for 12 hours or overnight.; To serve, turn out onto a platter, decorate with fruit, drizzle over passionfruit and garnish with fresh mint leaves and yoghurt bark.

Yoghurt Bark: Line a baking tray with baking paper.; Place yoghurt, honey and vanilla in a bowl and mix to combine.; Spread the mixture onto the baking paper, sprinkle over mango powder, papaya and pistachios.; Freeze for 4 hours or overnight.; Break into shards and store in freezer until ready to use.