2 ripemangoes
8 eggyolks
500 gmcastersugar
Scrapedseedsfrom
1 vanillabean
Juiceof1 lemon
300 gmdoublecream
(48%butterfat)
150 mlpouringcream,
lightlywhipped
180 gmroastedmacadamias,
coarselychopped,plus
extra,finely chopped
to serve1 Washmangoeswell,then
removemangoskinswitha
Y-shapedpeeler.Scrapeoff
anyremainingpulpleftonskin.
Cutmangoskinintojulienneand
setaside.Removefleshfromthe
seedandcoarselychop.
2 Whiskeggyolksinanelectric
mixeron medium-highspeed
untilpaleandfluffy(5-7minutes).
3 Meanwhile,placemango
flesh,vanillaand250gm
sugarina smallsaucepan
overmedium-highheatandstir
untilsugardissolves.Simmer
over medium heat until syrupy(4-5minutes).Coolfor5 minutes.
Addtoeggyolkswithlemon
juice, whiskingcontinuouslyuntil
mixtureis cold(5-6minutes).
4 Combinecreamsina bowl
andwhiskuntilsoftpeaksform.
Foldinmangomixtureand
macadamias,thenspooninto
an8cmx 22cmx 30cmloaftin
(7-cupcapacity).Smoothtop
andfreezeovernightuntilfirm.
5 Bringa saucepanofwater
toboiloverhighheat.Add
mangoskin,bringbacktothe
boil,strainandwashwell.
Repeatthisprocess.
6 Placeremainingsugar
and250mlwaterina saucepan,
bringtotheboilandstiruntil
dissolved.Addmangoskin,
simmeroverlowheatuntil
tenderandtranslucent
(40-50minutes),thencool.
7 Turnoutsemifreddo,slice
into3cm-thickslicesandserve
toppedwithcandiedmango
skinsandmacadamias.
Drinksuggestion Apple cider●Mangosemifreddowithcandiedmango skins
SERVES8-10// PREPTIME 30 MINS// COOK 50 MINS(PLUSCOOLING,FREEZING)
“Theadditionofmangoskinsaddsa wonderfultexture,”saysMcCaskill.
I lovefindingwaystousepartsofingredientsthatwouldusuallybediscarded
or forgotten.” Start this recipe one day ahead to freeze the semifreddo.