Ginger & 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 and slowly add the syrup to pasteurize the whites.

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, pure the mix into it and leave it in the freezer for 2-3 hours..

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