Gastronomixs

Coconut and Jack Daniel's semifreddo

Semifreddo is Italian for half-frozen and is served at a few degrees below zero. It looks like parfait but it has a softer structure.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, The Netherlands.

Makes 900g.

Coconut and Jack Daniel's semifreddo

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Ingredients

50

ml

water

150

g

sugar

1

leaf

gelatin

160

g

coconut coulis

40

ml

Jack Daniel’s

50

g

coconut

75

g

egg whites

400

g

whipping cream

Preparation method

  • Bring the water and sugar to the boil.
  • Soak the gelatin in cold water.
  • Mix the coconut coulis and Jack Daniel's in a saucepan and bring to the boil.
  • Remove the pan from the heat and set aside to cool a little.
  • Dissolve the soaked gelatin in the whiskey and coconut mixture.
  • Finely grate the coconut and add this to the whiskey and coconut mixture.
  • Allow the mixture to cool.
  • Once the sugar syrup reaches 110°C, beat the egg whites until stiff peaks start to form.
  • Remove the pan from the heat when the sugar syrup reaches 120°C.
  • Slowly pour the sugar syrup into the beaten egg whites and beat the mixture until cold.
  • Next, beat the whipping cream until it has the consistency of yoghurt.
  • Fold the cooled-down whiskey and coconut mixture though the whipped cream and then fold in the egg whites.
  • Pour into a mould of your choice and place in the freezer until completely frozen.
  • Allow to cool to a few degrees below freezing before serving.

Serving suggestions

  • As a basis for a dessert amuse-bouche such as caramelised or marinated pineapple.
  • As part of a dessert. Great combined with exotic fruit or chocolate.
  • Delicious served with pineapple tarte tatin and lychee foam.

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