- 300 g Emborg Whipping Cream
- 200 g dark chocolate 50%
- 10 g vanilla
- 5 g almond essence oil, food grade
- 8 g salt
- 60 ml espresso
- 10 g gelatin, soaked
- 80 g pasteurized egg yolks
- 200 g granulated sugar
- 160 g pasteurized egg whites
For the passion fruit curd, you’ll need:
- 50 g Emborg Whipping Cream
- 50 g Emborg Unsalted Butter
- 130 g passion fruit puree
- 45 g sugar
- 2 g xanthan gum
For the coconut curd, you’ll need:
- 150 g Emborg Whipping Cream
- 40 g Emborg Unsalted Butter
- 300 g coconut cream
- 50 g sugar
- 1.5 g xanthan
- 2 g salt
In a pot, combine the following ingredients: a) 100 g whipping cream, b) dark chocolate, c) vanilla, d) almond essence, e) salt, and f) espresso.
Bring to a 50ºC boil to infuse. Prepare the gelatin following the packaging instructions. When the gelatin is ready (soaked) add it to the mixture and keep warm until the next three steps are completed:
In a bowl, whisk the egg yolks with the 100 g sugar until it becomes double in volume. Set aside.
In another bowl, whisk the egg whites until foamy and white.
Start adding 100 g sugar, in a steady stream while whipping, until firm peaks form. Set aside.
In a third bowl, whisk 200 g whipping cream gently until firm peaks form- ready for a mousse application. Chill.
Place the warm chocolate mixture over a large bowl with ice cubes. Stir until it starts to set slightly.
Quickly fold in the egg yolk mixture. Immediately after which, fold in the egg white mixture.
Lastly, fold in the whipped cream. Transfer the mix to baking molds.
Freeze and serve frozen.
Prepare the passion fruit curd:
In a pot, gently warm all the ingredients except from the xanthan and sugar. As soon as the mixture reaches 50ºC and the butter has fully melted, add in xanthan and sugar.
-Mix sugar and xanthan together to ensure that the xanthan is evenly mixed.
Carefully use an immersion blender to emulsify the mix. It does not need to heat any further. Blend until the mixture is smooth.
Place the mixture in a firm plastic box with no lid - and place this in a vacuum machine. Create a vacuum repeatedly until all the air has been removed from the passion fruit curd.
Prepare the coconut curd:
In a pot, bring the whipping cream, coconut cream and sugar to a quick boil. Let the cream reduce to about half. When the mixture weighs approx. 250 g, cool the cream to 50ºC and add butter, salt, xanthan.
Carefully use an immersion blender to emulsify the mix. Set aside to cool at room temperature.
Place the mixture in a firm plastic box with no lid - and place this in a vacuum machine. Create a vacuum repeatedly until all the air has been removed from the coconut curd.
Dress the semifreddo with the two curds right after serving it.