Coconut dessert
Description
When making semifreddo, you need to calculate the amount of sugar: it should be only 23% of the total weight of the ingredients. If there's too much sugar, the semifreddo will turn out soft and won't hold its shape; if there's too little sugar, the dessert will simply freeze into ice. You can optionally add passion fruit pieces or chocolate chips to the mixture. See,
Instructions
- 1
Step 1
Pour water into a saucepan, add sugar, and cook the syrup until it reaches 120 degrees, measuring the temperature with a thermometer.
- 2
Step 2
Beat the egg whites until stiff peaks form.
- 3
Step 3
Carefully pour the hot sugar syrup into the egg whites, avoiding contact with the whisk.
- 4
Step 4
Continue beating until the mixture becomes completely cold, glossy, and elastic (this will take about 10 minutes). Using an electric mixer will be faster.
- 5
Step 5
Whip the fresh cream until soft peaks form, then add it together with the chopped coconut flesh to the egg white mixture. Gently mix everything together.
- 6
Step 6
Line a 1-liter mold (can be a baking dish) or two 500-ml molds with plastic wrap, place the resulting creamy mixture inside, cover the top with plastic wrap, and freeze for at least 6 hours.
- 7
Step 7
10 minutes before serving, transfer the dessert onto a serving plate by inverting the mold. Decorate, if desired, with coconut flakes, fresh coconut pieces, and melted chocolate. Coconut semifreddo has a pleasant, exotic flavor.