Ingredients
- 3 cups heavy
- 1 1/4 cups passion fruit pulp (from 15-20 passion fruits)
- 1 vanilla bean, split and scraped
- 12 large egg yolks
- 1 cup sugar
- 1 envelope unflavored gelatin
- 3/4 cup sugar
- 1/3 cup water
- 3 egg whites
- a pinch of salt
- non-stick cooking spray
Preparation
Step 1
Use an electric mixer on medium-high to whip heavy cream until firm peaks form, about 3 minutes.
In a large pot over medium heat, bring passion fruit pulp and vanilla bean to a boil. Meanwhile, in a medium bowl, whisk together egg yolks and sugar. Slowly whisk boiling passion fruit pulp into egg yolks, then pour mixture back into pot and discard vanilla bean. Cook on medium heat, stirring constantly, until pudding-like, 4-5 minutes. Add unflavored gelatin and stir until dissolved. Pour passion fruit mixture into a large bowl and use an electric mixer to beat until cool, 3-4 minutes. Fold cooled mixture into whipped cream.
In a small, high-sided pot over medium-high heat, bring sugar and water to a rolling boil. Meanwhile, place egg whites in a medium bowl and use an electric mixer set on medium speed to beat until foamy, about 2 minutes, then add salt. Reduce mixer speed to low, then add sugar syrup to egg whites in a slow, steady stream. Increase speed to high and whip egg white mixture until cool, about 4 minutes. Fold egg white mixture into passion fruit mixture. Spray 2 loaf pans with non-stick cooking spray, then divide egg white-passion fruit mixture between pans. Place in freezer until firm, 8 hours.
To serve, thaw 5 minutes, then use a knife to loosen edges of semifreddo from pan. Invert onto a plate and slice crosswise.