Woot woot! Another brilliant Australian Women’s Weekly cookbook is out – Sugar Free – and this time it’s all about eating well without refined sugar!
It has great breakfast, lunch and dinner ideas as well as treats for the 3pm slump and sweet fixes.
The team at AWW have been kind enough to let me share one of my recipes from the Sweet Fix chapter – a salted coconut and passionfruit semifreddo – plus some great pics from the book to inspire you.
- 2 cups (500ml) coconut cream (see tips)
- 6 eggs, separated
- ⅓ cup (115g) raw honey or pure maple syrup
- 2 teaspoons vanilla extract
- ½ cup (50g) coconut milk powder
- 1 teaspoon sea salt flakes
- ⅓ cup (80ml) fresh passionfruit pulp
- ½ cup (25g) unsweetened coconut flakes
- ¼ cup (60ml) fresh passionfruit pulp, extra
- 1 tablespoon micro mint or small mint leaves
- Pour coconut cream into a medium metal bowl; place in the freezer for 30 minutes or until chilled.
- Grease a 9cm (3¾-inch) deep, 11.5cm x 20cm (4¾-inch x 8-inch) loaf pan. Line with baking paper, extending the paper 5cm (2-inches) over sides of pan.
- Beat egg yolks, 2 tablespoons of the honey and extract in a small bowl with an electric mixer on high for 5 minutes or until thick and pale. Transfer to a large bowl.
- Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add the remaining honey; beat until thick and glossy.
- Whisk chilled coconut cream, coconut milk powder and salt in a medium bowl until slightly thickened. Gently fold egg whites and coconut cream mixture into egg yolk mixture.
- Pour mixture into pan; freeze for 1 hour or until mixture has thickened slightly. Swirl through passionfruit pulp; freeze for at least another 3 hours or overnight.
- Stand semifreddo at room temperature for 5 minutes before inverting onto a platter. Top with coconut flakes, extra passionfruit and mint to serve.
- You will need about 9 passionfruit to get the amount of pulp required.
- You could also peel the flesh of fresh coconut with a vegetable peeler, if you prefer, and substitute it for the coconut flakes.
Photographer: James Moffatt
Stylist: Olivia Blackmore
Photochefs: Sarah Jane Hallet, Sarah Murphy
Available from booksellers and online at magshop.com.au
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