Kumquat semi-freddo with granadillas

Fairlady
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (10)

6.00 eggs — extra-large, yolks only
60.00 ml sugar
250.00 ml syrup — kumquat, fruit syrup
1.00 lemon — or lime, peel julienned
6.00 orange — peel, julienned
350.00 ml cream — fresh, whipped
60.00 ml nougatine powder
12.00 kumquats — preserved, diced
60.00 ml granadillas — pulp
60.00 ml guavas — purée
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Method:

Whisk egg yolks and sugar in a bowl until thick and creamy.
Bring kumquat syrup and citrus peel to boil and trickle into sugar and egg yolk mixture, whisking hard. Place in top of double boiler over simmering water and whisk until thick and creamy.
Remove from stove, reserve peel and cool syrup for 5 to 10 minutes.
Fold whipped cream, nougatine powder and diced kumquats into syrup.
Spoon into individual moulds and freeze until firm.
To serve, unmould onto plates, add 15 ml (1 tbsp) each granadilla pulp and guava purée (if using) and decorate with reserved peel.



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