Passionfruit vines run wild where I’m from, their tendrils quick to unfurl under the hot sun. Like much farm produce I took passionfruit for granted, quickly tiring of the tart flavour early in the season. It has never been a favourite of mine, I don’t like the sandy texture of its masticated black seeds or its intense sourness – if it wasn’t atop a pavlova or mixed into a fruit salad I didn’t bother, passing them over to my passionfruit loving sister.
Here in Hanoi it seems as though you must visit multiple shops to get everything on the grocery list, and as there is no market nearby this includes fruit and vegetables. On my last stop, the shop closest to home I tottered up the stairs, gathering pepper and ground ginger, then back down to choose some impossibly ripe tomatoes when suddenly a smell took me back to my childhood. A searingly hot summers afternoon of the kind that never seem to end, the old house creaking in the heat, crickets buzzing and a permeating scent of ripe passionfruit. An aroma at once both sweet and sharp, evoking memories of a perfect summer. I bought the whole bag.
But what to do with them? I search recipes and whittled it down to a shortlist: tarts, jelly, biscuits or semifreddo. After consulting the cupboard (and twitter) and realising that I only had a dark raw sugar, so semifreddo it was and happily. It isn’t summer-hot here, but it is still t-shirt weather warm and humid too, enough to truly appreciate a frozen dessert come mid afternoon.
This dessert is best eaten as soon as it has frozen set, the texture will be creamier as it tends to crystallise the longer it is kept. The sharp passionfruit tang is there, but rounded out and balanced by the strong dark sugar and cream, if passionfruit always tasted this good I’d be hooked.
Passionfruit Semifreddo
Adapted from Australian Gourmet Traveller and Stephanie Alexander The Cook’s Companion. Makes about 750mL
4 egg yolks (I halved this recipe, but the eggs I had were particularly small so I added an extra)
150 gm (2/3 cup) raw sugar (i think what I used was closer to demerera, it was quite dark, rich and flavourful)
80 ml (1/3 cup) passionfruit juice*
1 tbsp lime juice
250 ml (1 cup) pouring cream, lightly whipped
1 passionfruit, pulp only
Beat egg yolks with an electric mixer until very pale and fluffy. This could take up to 10 minutes especially if you halve this recipe as I did – less volume means less whipping efficacy.
Meanwhile, combine sugar and passionfruit juice in a small pan over medium heat. Stir to dissolve sugar, then simmer lightly until syrupy. Pour hot juice gradually over egg yolks whisking continuously until cold. Gently fold in cream and pulp then freeze for until firm or overnight. It will be creamier and more luscious when it has just set due to ice crystallisation.
* To make passionfruit juice blend pulp to break the seeds up then strain through a fine mesh or through muslin.
8 Comments
Looks yummy. I don’t like eating passionfruit on it’s own (too acid for me), but quite like it in creamy desserts such as semifreddo.
Y´s last blog ..The possessive pronoun of cake
It’s interesting how certain food/senses/experiences etc. can take you back to your childhood.
I like passionfruit and love frozen desserts, so I like-love this combination
Looks so simple to make and no churning required.
I loved the pictures! You are right – passion fruit does evoke summer!
Foodlover´s last blog ..ESPOSITO
LILILI!
Are the plates sitting on a sofa? hehehe.
The consistency looks like ice cream. Was it light and fluffy?
It’s also good that the color of dark sugar didn’t intrude on the creamy yellow (or my colorblind eyes percieve as yellow!).
SydneyCider´s last blog ..Yakhnet Fasoulia w Rizz b Basturma – Haricot Bean Stew with Basturma and Vermicelli Rice
Oh, the tang of the pulp and the crunch of the pips! Passionfruit definitely means summer to me =)
I grew up with bananas, pawpaw, pineapples, strawberries……etc. etc. For many years, I couldn’t stand eating them. But now, I can’t get enough of this fruit. Funny how that happens. I don’t really like passionfruit by itself but this semifreddo would just be the sort of thing I could sit down and enjoy on a hot summer day. Oh, like today!
Julia @ Mélanger´s last blog ..{ 12 days of macarons :: Day 8 – Cucidati macarons }
Looks so delicious and perfect for the summer weather coming up. Although, where you are, it’s pretty much summer all year round right? I love reading about your travel jaunts (it makes me want to leave these shores!) so I’ve passed on my “One Lovely Blog” award to you – please head over to my blog to collect it!
Forager´s last blog ..Milestones, Meyer lemons and lemon delicious pudding
Y: Agreed!
Simon: They can take you anywhere, yesterday, first love, even childhood, it is both good and bad.
Foodlover: Thank you!
SydneyCider: FOUAD!! Haha I wish I had a sofa that pretty
Yes it was light and fluffy when it was young, and no colourblindness here it is sunny yellow.
mademoiselle délicieuse: Yes, they exceed the scent of hot nights – something I wish I had right now as winter descends on Hanoi.
Julia @ Mélanger: You take for granted what you are surrounded by. Boy I haven’t had any pineapple for a while, delicious.
Forager: No, it gets cold here in Hanoi! I’ve been wearing thermals for about a week now – looking forward to heading to Bangkok next week thats for sure. Thank you for the lovely award, collecting now
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