As summer is almost here and last week we have started to prepare the pool for all the weekend parties, I thought I would share the perfect recipe for a sunny day in the sun: Semifreddo with coconut, lime and mango.
For 8 portions:
- 1 canned unsweetened coconut milk
- 1 canned sweetened condensed milk
- 370 ml liquid cream 35% ice-cold
- 1 pinch of salt
- 1 lime
- 2 ripe mangoes
- 1 glass of coconut chips
- Place a bowl and the beaters of your mixer in the freezer.
- In a saucepan pour the coconut milk and condensed milk and thicken over medium heat for about 15 minutes, stirring regularly.
- Add the lime zest and a pinch of salt.
- When the mixture has thickened stop the cooking by putting the pan over a bowl filled with water and ice cubes and let it cool.
- Whip the cream.
- Gently mix the whipped cream with the mixture of concentrated milk and coconut milk.
- Line a cake pan or individual bowls and pour the mixture.
- Cover with roasted coconut chips
- Freeze at least 5 hours.
- Slice the mangoes mandolin and place on the semifreddo after you took it out of the mold.
- Take the semifreddo out of the freezer at least 20 minutes before serving.
Enjoy!
Source: BonneTable
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