Lemon Semifreddo with Berries and Coconut Wafers - Recipe by Janelle Holston

Ingredients

3 egg yolks
1 whole egg
110 g caster sugar
1/2 tsp finely grated lemon rind
2 Tbs lemon juice
300mL thickened cream, whipped
200 g frozen mixed berries, not defroasted
Toasted coconut flakes, to serve

Coconut wafers:

80 g butter
90 g honey
75 g brown sugar
1/2 tsp vanilla extract
90 g plain flour
1 Tbs desiccated coconut, plus extra for garnish

Method

Line base and sides of a 10 cm x 25 cm loaf pan with plastic wrap, allowing sides to overhang.

Use an electric hand mixer to whisk egg yoiks, egg, sugar, lemon rind and juice in a large heatproof bowl until thick and creamy. Place the bowl over a saucepan of simmering water and continue whisking until mixture doubles in size or reaches 75 C on a thermometer. Cool.

Gently fold through 1/3 of whipped cream to lighten mix, then gently fold through the remaining cream, fold through frozen berries.

Pour mixture into prepared pan and place in the freezer for six hours or overnight. Alternatively, if you have a blast chiller, freeze for two hours.

Coconut wafers:

In a medium saucepan, melt butter on induction setting 4. Remove from heat and add honey, brown sugar, vanilla, flour and coconut; mix well. Allow the mixture to stand for at least 15 minutes.

Preheat oven to 170 C on fan force. Line two baking trays with baking paper. Spread teaspoonfuls of mixture onto prepared trays with a knife, allowing plenty of space for spreading. Sprinkle with extra coconut. Bake for 7-8 minutes or until golden brown. Cool on trays for 10 minutes before transferring to a wire rack to cool.

For curled wafers, press warm tuiles over a rolling pin or rounded handle from a wooden spoon. Set aside to cool and harden.

To serve:

Turn the semifreddo onto a serving plate. Cut into slices and serve with coconut wafers, fresh berries and toasted coconut flakes.

Credits: Winning Appliances

Photo Credits: Winning Appliances