1

Finely grated white

chocolate, for coating

Finely chopped roasted

macadamia nuts,

for coating

PASSIONFRUIT-WHITE

CHOCOLATE SEMIFREDDO

8 egg yolks

250 ml (1 cup) passionfruit juice

(see note)

80 gm caster sugar

400 ml thickened cream

150 gm white chocolate, melted

WATTLESEED BISCUITS

125 gm softened butter

180 gm brown sugar

180 gm caster sugar

2 eggs

400 gm (2⅔ cups) plain flour

80 ml (⅓ cup) milk

60 gm macadamia nuts,

coarsely chopped

2 tsp baking powder

2 tsp ground wattleseed

(see note)

Sifted pure icing sugar,

for dusting

Passionfruit-white chocolate

semifreddo sandwiches

MAKES 10 // PREP TIME 30 MINS // COOK 20 MINS (PLUS FREEZING, COOLING)

Their vines may no longer trail over every second suburban

back fence, but we’re still the lucky country when it comes to

passionfruit – they’re cheap and plentiful right now, and full

of glorious flavour, which sings brightly here. Begin this recipe

a day ahead to make the semifreddo.

1 For passionfruit semifreddo,

whisk yolks in an electric mixer

until pale and fluffy (5-7 minutes).

Meanwhile, simmer passionfruit

juice and sugar in a small

saucepan over medium-high

heat, stirring to dissolve sugar,

until syrupy (4-5 minutes).

Whisking continuously,

add syrup to yolks in a thin

steady stream, and whisk until

cooled to room temperature

(8-10 minutes). Whisk cream

until soft peaks forms, fold in

melted chocolate, then fold

in passionfruit mixture. Spread

into a 25cm x 34cm tray lined

with baking paper and freeze

until firm (overnight).

2 Meanwhile, for wattleseed

biscuits, preheat oven to 180°C

and line several baking trays

with baking paper. Beat butter,

brown sugar and caster sugar

in an electric mixer until light

and fluffy (4-5 minutes). Beat

in eggs, then stir in flour, milk,

nuts, baking powder, wattleseed

and a pinch of salt. Refrigerate

until firm (1 hour), then roll

heaped tablespoonfuls of the

dough into balls. Roll each ball

in icing sugar to coat thickly,

place on baking trays and flatten

with the palm of your hand,

leaving 5cm between each

for biscuits to spread. Bake,

swapping trays halfway through

cooking, until light golden

(10-15 minutes), cool on trays

for 10 minutes, then transfer to

wire racks to cool completely.

Store in an airtight container

for up to a week.

3 Cut out rounds of semifreddo

with a cutter the same size as

biscuits (about 8cm diameter)

and sandwich between biscuits,

then roll sides in chocolate

or macadamia or leave plain

and freeze on a tray until firm

(1-2 hours). Store in an airtight

container for up to 2 weeks.

NoteFor passionfruit juice,

process pulp (for 250ml juice

you’ll need about 18 passionfruit)

in a food processor, then strain

through a sieve. Ground

wattleseed is available from

The Essential Ingredient,

Herbies Spices (and online

at herbies.com.au) and

outbackpride.com.au.

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