Rockmelon & Yuzu Semifreddo
Ingredients:
- 250 g rockmelon flesh, deseeded
- 3 egg yolks
- 100 g caster sugar
- 250 ml crème fraiche or double cream
- 1 ½ tbsp yuzu juice (adjust to taste)
- Salt
- 50 g macadamia nuts
- ¼ cucumber (peeled, deseeded)
- ¼ honeydew melon
- Pulp of 4 passion fruits
- 2 tbsp sugar (or to taste)
- Fresh mint
Method:
Rockmelon & Yuzu Semifreddo
- Purée rockmelon until smooth; pass through fine sieve.
- Whisk egg yolks and sugar in a bowl over a bain-marie until thick, pale and ribbon stage. Cool slightly.
- Whip cream to soft peaks.
- Fold puréed melon and yuzu juice into the egg mixture.
- Gently fold in the whipped cream and a pinch of salt.
- Pour into moulds (silicone or metal loaf tin lined with cling film).
- Freeze for at least 6 hours or overnight.
Crushed Roasted Macadamia
- Roast nuts at 160°C for 8–10 minutes until golden.
- Cool, then crush lightly; aim for a mix of fine and coarse texture.
- Sprinkle with a little sea salt.
Diced Cucumber & Honeydew Melon
- Dice both into 2–3 mm cubes.
- Optionally toss in a drop of yuzu juice or sugar syrup to brighten flavour.
- Chill until service.
Passionfruit Sauce
- Combine pulp and sugar in a small pan and heat gently to dissolve sugar. Don’t let it boil.
- Strain out seeds for smoothness, or leave them in for texture.
- Cool and refrigerate.
Assembly
Place semifreddo in the middle of a deep plate, add sauce, crushed nuts & diced cucumber & melon, and mint.
Enjoy!
Mitch, Dan & the Gaia Culinary Team
