This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Julia's Summery Mango And Passionfruit Semifreddo

Food

No one does dessert like Julia Busuttil Nishimura, who joins us again this month for her final recipe of 2022, a mango and passionfruit semifreddo!

An Italian word that means ‘half cold’ or ‘half frozen’, semifreddo has the texture of a frozen mousse. Topped with fruits like mango and passionfruit, with the added texture of toasted coconut and the crunch of peanut praline, you’ve got yourself a seriously mouth watering summer treat for the festivities ahead!

7th December, 2021

Julia Busuttil Nishimura looking radiant as per usual. Photo – Eve Wilson for The Design Files.

Not quite an ice cream, not quite a pudding, a semifreddo has the texture of a frozen mousse. Photo – Eve Wilson for The Design Files.

Here Julia has topped her semifreddo with passionfruit and toasted coconut. Photo – Eve Wilson for The Design Files.

Julia Busuttil Nishimura
Tuesday 7th December 2021

‘Serve it at the table, thick slices cut and served onto plates and you’re in for a summer treat.’ Julia Busuttil Nishimura.

I love making semifreddo at home, as it doesn’t require an ice cream machine and comes together relatively quickly. Serve it at the table, thick slices cut and served onto plates and you’re in for a summer treat.

Here I’ve flavoured it with mango, and topped it all off with passionfruit, some toasted coconut and a peanut praline which adds some crunch and saltiness. Really, the mango can be swapped out for other fruits like raspberries or blackberries or roasted or poached fruits like plums, nectarines and peaches. Rhubarb  and cherries are good too. Just be sure to keep everything cold as you make it.

The whipped cream and fruit puree should be stored in the fridge until the very last moment to ensure the lightness of the mixture remains. If you don’t have a stand mixer, electric beaters are a fine substitute when making the meringue, just be sure to keep whipping it until the bowl is cool to touch. The semifreddo is best eaten within 1-2 days of making.

A perfect dessert for the summer festivities ahead! Photo – Eve Wilson for The Design Files.

MANGO AND PASSIONFRUIT SEMIFREDDO

(Serves 6)

Mango Semifreddo

Flesh from 1 mango
Juice of a lime
500ml pure cream
125g caster sugar
1 whole egg
3 egg yolks
2 tsp vanilla extract

Salted peanut praline

1tsp olive oil, for greasing
125g caster sugar
100g roasted salted peanuts

2 tbsp shredded coconut, toasted, to serve
Flesh from 3 passionfruit, to serve
Fresh from half a mango, thinly sliced, to serve

METHOD

Grease and line a 23.5×10.5cm loaf tin with cling film or baking paper. Allowing some of it to overhang the edges of the tin.

Place the flesh from the mango with the lime juice in a food processor or blender and blitz until a smooth puree. Set aside in the fridge.

Whip the cream to stiff peaks and set aside in the fridge too.

Place the sugar, egg, egg yolks and vanilla in the bowl of a stand mixer and set on top of a small pot of simmering water. Whisk the mixture continuously until it is frothy and very warm. Remove the bowl from the pot and with the whisk attachment, and whisk on high speed in the stand mixer until the bowl is cool to touch and the mixture is pale and voluminous. Alternatively use handheld electric beaters. Gently fold the cold whipped cream into the meringue mixture then fold through the mango puree. There is no need to mix it in completely, as streaks of mango will create a lovely marbled effect. Spoon into the prepared tin, cover and freeze overnight, around 8-12 hours.

Meanwhile, make the praline. Lightly grease a baking tray or a piece of tin foil with a little olive oil then place the peanuts on a single layer. Place the sugar in a small pot with 2 tbsp of water. Place over a medium heat and cook the sugar and water, without stirring, until it reaches a dark amber colour (around 5-6 minutes). As it cooks, you can swirl the pan to help move the sugar around but do not stir with a spoon. Pour the hot caramel over the peanuts then let it harden completely (30 minutes). Break into smaller pieces and either blitz in a food processor or pound in a mortar and pestle to a fine powder.

Allow the semifreddo to sit at room temperature for 10 minutes then invert onto a serving plate and remove the cling film or baking paper. Top with the passionfruit, extra mango slices and serve slices with the toasted coconut and peanut praline.

What else I’m cooking with…

I have been loving eating butterflied fish like sardines and garfish, dusting them in flour, dipping into a beaten egg and crumbing it. I then fry it in olive oil until golden. Such a nice treat. Served with plenty of lemon and a leafy salad and it’s the perfect dinner as the weather warms up.

What else I’m eating…

The broad bean tips, fresh garlic cream and fior di latte pizza at Capitano. A perfect celebration of all things spring, on a pizza!

Click here to download recipe printout!

Click here to download recipe printout!

Similar Stories

Food

Julia's Epic Lemon & Raspberry Layer Cake

Julia Busuttil Nishimura's epic butter cake layered with lemon curd, fresh berries + crème fraîche icing. Just in time for Mother's Day!
Julia Busuttil Nishimura

Food

Julia's Hazelnut Meringues With Roasted Rhubarb

Party season is ON and these nutty meringues are what we're bringing out at our next dinner party!
Julia Busuttil Nishimura

Food

Julia’s Perfect Tropical Summer Pavlova

The queen of deliciousness shares her recipe for a zesty twist on an Australian Christmas classic!
Julia Busuttil Nishimura

This Week

Interiors

A Clever Reworking Of A 70sqm Cottage In Hawthorn, Melbourne

Despite being limited to this home's tiny frame, interior designer Rosanna Ceravolo has impressively made the most of its diminutive size.

News

New Melbourne Brand Saule Have Created The Dreamiest Robes, Just In Time For Summer

Local creative Sally Tabart has designed the ultimate robe for the home, beach and beyond – and it’s all made here in Melbourne!
Christina Karras

Interiors

The Central Coast Home Of The Block Alumni Kyal + Kara

The Australian coastal meets Mediterranean family home of former The Block stars Kyal and Kara Demmrich, on the NSW Central Coast.

Sustainable Homes

A 1980s Bushland Home Built Entirely From Recycled Materials

A mudbrick home in Healesville, Victoria handmade by the owners using salvaged materials.
Amelia Barnes
  6 hours ago

Homes

A Glamorous Update For An Exemplary Ernest Fooks Mid-Century Home

Modernist architect Ernest Fooks designed some of Melbourne’s outstanding mid-century properties, including the 1960s home of Ilana Moses

Architecture

A Renovated Fitzroy Home, Inspired By The Candied Colours Of Italian Dessert

This Edwardian brings a delectable taste of Italy to Melbourne with its stained-glass windows and peachy pink interiors!
Christina Karras

Shopping

Bonnie & Neil's Sunny New Collection Is Inspired By Mediterranean Beach Clubs

Bonnie & Neil are bringing the colours of the Italian coast and Grecian-style prints to our home with their new summer collection!
Christina Karras

Sustainable Homes

‘Future Ready’: Inside One Of Melbourne’s Newest Sustainable Developments

Mirvac are hoping to encourage sustainable living with their innovative 'future ready' display home in Melbourne's inner west.
Christina Karras

Stays

Escape To This Magical Tiny Home In The Gold Coast Hinterlands

Step inside an adorable, off-grid getaway on a farm, with 'no distractions', limited phone reception and a wood-fired hot tub.
Christina Karras

News

A Summery New Collection By Australia’s Oldest Textile Mill

Shop Waverly Mills’ beautiful new range of blankets, rugs, and throws, with all fabrics made at their century-old factory!
Christina Karras

Creative People

Meet The Small Melbourne Brand Reinventing The Humble Gumboot

From a humble farm in South Gippsland, Merry People has grown from a grassroots start-up, to a successful brand sold across the globe!
Christina Karras

Studio Visit

Designer Jordan Fleming Makes Playful ‘Creatures’ That Double As Lamps

Her handcrafted pieces are like towering, functional sculptures as tall as people – that look like they could come alive at any moment!
Christina Karras

Design Eye

Balancing Form + Function In Garden Design, With Peachy Green’s Frances Hale

Landscape designer Frances Hale of Peachy Green shares how outdoor furniture can turn garden spaces into useable living areas, immersed in g...
Christina Karras
  14 hours ago

Interiors

A Coastal Oasis Designed + Built By The Owners

Lauren Patista-Trickey and Jonathon Patista admit being both client and builder/designer was 'a journey', but the result made it all worth i...

Architecture

An Architect + Interior Designer’s Coastal Home, Grounded In Nature

This Sydney family home is like a private treehouse by the beach, with views at every turn, and unexpected interiors.
Christina Karras

Similar Stories

Food

Julia's Epic Lemon & Raspberry Layer Cake

This nostalgic fruity butter cake from Julia Busuttil Nishimura is easier than it looks!
Julia Busuttil Nishimura

Food

Julia's Hazelnut Meringues With Roasted Rhubarb

Party season is ON and these nutty meringues are what we're bringing out at our next dinner party!
Julia Busuttil Nishimura

Food

Julia’s Perfect Tropical Summer Pavlova

The queen of deliciousness shares her recipe for a zesty twist on an Australian Christmas classic!
Julia Busuttil Nishimura

The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net