Peachy Mango Madness Coconut Semifreddo with Lime Basil Syrup

Peachy Mango Madness Coconut Semifreddo with Lime Basil Syrup

This chilled semifreddo highlights the bright sweet fruit notes of Peachy Mango Madness folded into a fluffy coconut cream base. A tart lime basil syrup cuts the sweetness and chopped toasted macadamias add crunch. It is no churn, freezer friendly, and elegant for entertaining.

Ingredients

• 1 1/2 cups heavy cream, cold
• 1 cup full fat coconut milk (well shaken)
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 cup Peachy Mango Madness jam (see link below for product)
• 1/2 cup toasted chopped macadamia nuts or toasted almonds
• Zest of 1 lime
• For the Lime Basil Syrup
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 8 fresh basil leaves, thinly sliced
• Optional: fresh peach or mango slices for serving

Instructions

1. Prepare a 9×5 inch loaf pan by lining it with plastic wrap, leaving extra overhang for easy removal.
2. Make the lime basil syrup: in a small saucepan combine lime juice, water, and sugar. Bring to a gentle simmer over medium heat and stir until the sugar dissolves, about 2 minutes. Remove from heat and stir in sliced basil. Let cool to room temperature, then strain out basil and set syrup aside. Reserve a tablespoon of sliced basil for garnish if desired.
3. In a medium heatproof bowl whisk together the egg yolks and 1/4 cup of the sugar until pale and slightly thickened.
4. Place the bowl over a saucepan of simmering water (double boiler) making sure the bowl does not touch the water. Whisk constantly and slowly add the remaining 1/2 cup sugar, cooking until the yolk mixture reaches slightly thickened custard consistency and registers about 160 F if using a thermometer, about 4 to 6 minutes. Remove from heat and let cool for a few minutes.
5. While the yolks cool slightly, whip the heavy cream in a chilled bowl to medium peaks. Fold in the coconut milk and vanilla extract gently until combined.
6. Fold the cooled yolk custard into the whipped cream and coconut mixture in three additions, gently but thoroughly to keep the mixture airy.
7. Reserve 1/4 cup of the Peachy Mango Madness for swirling and use the remaining 1/4 cup to gently fold into the semifreddo base for subtle fruit ribbons. Do not overmix; you want streaks of jam.
8. Pour half of the semifreddo mixture into the prepared loaf pan. Drizzle half of the reserved jam over the surface and run a knife through to create a swirl pattern. Sprinkle half the toasted nuts and a little lime zest. Add the remaining semifreddo, then repeat the jam drizzle, swirl, remaining nuts, and lime zest.
9. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
10. To serve, remove the semifreddo from the pan using the plastic overhang. Slice with a warm knife (run under hot water and dry) and plate. Drizzle with lime basil syrup, garnish with fresh peach or mango slices and reserved basil, and add a small dollop of Peachy Mango Madness on the side for extra shine and flavor.

Notes

• For a lighter texture, fold in a few tablespoons of mashed ripe mango or peach before freezing.
• Make the lime basil syrup up to 3 days ahead and refrigerate. Bring to room temperature before serving.
• Semifreddo will keep in an airtight container in the freezer for up to 2 weeks. Let sit 5 minutes at room temperature before slicing for best texture.

Featured product: Peachy Mango Madness