Wall Street Journal features FT33 pastry chef Maggie Huff’s coolest dessert: Passion Fruit Semifreddo

to the Wall Street Journal’s April 4 edition. On line and in print, that’s where you’ll find a recipe for an ice creamy dessert whipped up by FT33’s pastry whiz,  Maggie Huff’. Her passion fruit semifreddo, writes the WSJ, “features passion fruit in a cool, creamy semifreddo, resting in a bath of rum milk punch and topped with bits of coconut cake and a drizzle of bay oil.”

Too lazy to click? Here’s the magic formula, which the WSJ adapted from Huff’s original:

Passion Fruit Semifreddo

Leaving the seeds in the passion fruit pulp gives this semifreddo a pleasant hint of crunch.

Active Time: 30 minutes Total Time: 8 hours (includes freezing) Serves: 16

Use an electric mixer on medium-high to whip 3 cups heavy cream until firm peaks form, about 3 minutes.

In a large pot over medium heat, bring1¼ cups passion fruit pulp (from 15-20 passion fruits) and 1 vanilla bean, split and scraped, to a boil. Meanwhile, in a medium bowl, whisk together 12 large egg yolks and 1 cup sugar. Slowly whisk boiling passion fruit pulp into egg yolks, then pour mixture back into pot and discard vanilla bean. Cook on medium heat, stirring constantly, until pudding-like, 4-5 minutes. Add 1 envelope unflavored gelatin and stir until dissolved. Pour passion fruit mixture into a large bowl and use an electric mixer to beat until cool, 3-4 minutes. Fold cooled mixture into whipped cream.

In a small, high-sided pot over medium-high heat, bring ¾ cup sugar and ⅓ cup water to a rolling boil. Meanwhile, place 3 egg whites in a medium bowl and use an electric mixer set on medium speed to beat until foamy, about 2 minutes, then add apinch of salt. Reduce mixer speed to low, then add sugar syrup to egg whites in a slow, steady stream. Increase speed to high and whip egg white mixture until cool, about 4 minutes. Fold egg white mixture into passion fruit mixture. Spray 2 loaf pans with non-stick cooking spray, then divide egg white-passion fruit mixture between pans. Place in freezer until firm, 8 hours.

To serve, thaw 5 minutes, then use a knife to loosen edges of semifreddo from pan. Invert onto a plate and slice crosswise.