Passionfruit-Lemongrass Semifreddo with Lime Granita and Macadamia Praline

01

Ingredients

• 400 mL full-fat canned coconut milk, stirred smooth
• 1 large lemongrass stalk, tender inner core thinly sliced
• 135 g granulated sugar, divided
• 180 mL unsweetened passionfruit pulp with seeds, divided
• 1 teaspoon pure vanilla extract
• 90 mL aquafaba from unsalted canned chickpeas, chilled
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon fine sea salt, plus 1 small pinch
• 180 mL water
• 60 g granulated sugar, for the granita
• 120 mL freshly squeezed lime juice
• 1 teaspoon finely grated lime zest
• 75 g raw macadamia nuts, roughly chopped
• 75 g granulated sugar, for the praline
• 1 tablespoon water, for the praline
• 6 small mint tips, for garnish

02

Prepare the dish

1. Line a 20 x 10 cm loaf pan with parchment, leaving enough overhang to lift out the frozen semifreddo.
2. Combine the coconut milk, sliced lemongrass and 75 g of the divided sugar in a small saucepan. Warm over medium-low heat until steaming, then remove from the heat, cover and infuse for 20 minutes.
3. Strain the coconut mixture through a fine sieve, pressing gently on the lemongrass. Whisk in 120 mL passionfruit pulp, vanilla and 1/8 teaspoon sea salt, then chill over an ice bath until cold but still fluid.
4. Whip the chilled aquafaba and cream of tartar in a spotless bowl to soft peaks. Add the remaining 60 g divided sugar one spoonful at a time and continue whipping until glossy, firm peaks form.
5. Fold one-third of the aquafaba into the cold coconut mixture to lighten it, then gently fold in the remainder in two additions. Pour into the lined pan, smooth the surface and freeze for at least 6 hours or overnight.
6. For the granita, bring 180 mL water and 60 g sugar to a brief simmer, stirring until dissolved. Cool, stir in the lime juice and zest, then pour into a shallow metal pan and freeze for 30 minutes.
7. Scrape the granita firmly with a fork every 30 minutes for about 3 hours, breaking the ice into fine crystals. Cover and keep frozen.
8. For the praline, toast the macadamias in a dry skillet over medium heat for 4 to 5 minutes. Transfer them to a parchment-lined tray in a loose single layer.
9. Cook 75 g sugar with 1 tablespoon water in a small clean saucepan without stirring until it becomes a medium amber caramel. Pour it thinly over the nuts, add a small pinch of salt and cool completely before breaking into slender shards.
10. Stir the remaining 60 mL passionfruit pulp until spoonable, warming it for 1 minute over low heat only if needed, then cool to room temperature. Remove the semifreddo from the freezer 8 minutes before slicing with a hot, dry knife.