Lemon meringue and passionfruit Ice cream (semifredo) Semifredo de limon y maracuya

Saturday, April 18, 2020 Add Comment Edit

It's not a mystery that I love passionfruit.
I'm always thinking in recipes to do something different but always delicious. I usually use passionfruit that comes frozen I tell for those who do not find it fresh.
And the problem with passionfruit that when it is fresh ripens very quickly (it happened to us already) but in any case this recipe comes from England! (Mary Berry) and of course it can be done with another fruit!
(raspberries, cherries, strawberries, mangoes or just lemon)

Adapted from: Mary Berry
Great British food Revival

Lemon meringue and passionfruit Ice cream (semifredo)

Ingredients

300 ml double cream
1 lemon zest and juice
1 jar good quality lemon curd (maybe you have your own lemon curd recipe but here is a lemon curd recipe I always make)
50 grams meringues broken into chunky pieces
1 teaspoon chopped fresh lemon balm or mint
1 cup frozen passionfruit (or 3 passion pulp and seeds scooped out
some lemon balm or mint to garnish

Method

Line a 450g /1 lb loaf tin with clingfilm, overlapping the sides.
Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm or mint..

Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least five hours.(or overnight)

If the Ice cream has been freezing ovenight, remove it from the freezer for 10 minutes before turning onto a plate.
Lift the Ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the semifredo or Ice cream into slices.

Mix the other half of the lemon curd with the pulp and seeds from the passionfruit. Place a slice of ice cream on a plate and top with a spoonful of the passion fruit sauce. Decorate with some lemon balm or mint leaves.

print recipe here