Salted Coconut And Passionfruit Semifreddo - cooking recipe

Ingredients

2 cups coconut cream
6 None large eggs, separated
2 tsp vanilla extract
1/2 cup honey or maple syrup
2 oz coconut milk powder
1 tsp sea salt flakes
10 None passionfruits, pulp scooped out
1/4 cup unsweetened coconut flakes
1 tbsp small fresh mint leaves

Preparation

Pour coconut cream into a metal bowl and freeze for 30 mins.
Grease an 8x4 inch loaf pan and line with baking paper, extending paper 2 inches over sides.
In a stand mixer, whip egg yolks, vanilla and 2 tbsp honey for 5 mins, or until thick and pale.
Whip egg whites to soft peaks. Gradually whisk in remaining honey, beating until thick and glossy. Fold into egg yolk mixture.
Whisk chilled coconut cream, coconut milk powder and salt until slightly thickened then fold into egg mixture.
Transfer coconut mixture to prepared pan and freeze for 1 hour, or until thickened slightly. Swirl in 1/2 the passionfruit pulp then freeze for at least 3 hours, or overnight.
Let semifreddo stand at room temperature for 5 mins then invert onto a serving platter. Top with coconut flakes, remaining passionfruit pulp and fresh mint.