Ginger and passionfruit semi freddo

Our ginger and passionfruit semi freddo is a cross between ice cream and sorbet, and served on a cinnamon soil with fresh passion-fruit sauce and is one of our most popular desserts!

Passion Fruit Semi Freddo

Ingredients:

Cream

Egg Whites

Sugar

Water 

Passion fruit pulp

Fresh Ginger

 

Amount:

250 ml

2 Units

50 g

20 ml

90 ml

10 ml

Instructions: 

1. Whip the cream in a bowl.

2. Put the sugar and water in a pan to make the syrup, beat the egg whites in a bowl until stiff peaks.

3. Add the passion fruit pulp and the grated ginger into the whipped cream, then slowly incorporate the whites in 3 times.

4. Prepare the loaf tin with the cling film and leave it overnight.

Cinnamon Soil

Amount:

100 g

90 g

100 g

15 g

Ingredients:

Sugar

Butter

Flour

Cinnamon powder

Instructions:

1. Mix the dry ingredients with the butter at room temperature, place the mixture in an oven tray, even out the dough to 5 mm and cook for 15 minutes at 180 degrees Celsius.

2. Take the tray out of the oven and crush the semi cooked dough and cook for 5 more minutes. Leave it to cool.

Passion Fruit and white wine reduction

Amount:

100 ml

50 ml

1 stick

20 ml

Ingredients:

Passion fruit pulp

Sugar

Cinnamon stick

White wine

Instructions:

1. Put the sugar, passion fruit and the cinnamon stick in a saucepan at medium heat until boiling.

2. Leave it to reduce 2/3 and add the white wine. After 30 seconds turn off the heatand leave it to cool.

3. In your serving bowl, spoon some of the cinammon soil as a base, add a couple of cubes of the semi freddo, and add a little of the reduction and serve

The Thai Experience

The Thai Experience, 132 Moo 4 Tambon Maret, Koh Samui, Thailand