Desert Lime semifreddo, pineapple, eucalyptus caramel, macadamia, lemon myrtle

Recipe provided to us by Stokehouse Q

Lemon Myrtle

Backhousia citriodora


Eucalyptus Caramel

31g Fishermans Friend Originals
62.5g Water
125g Castor Sugar

Macadamia nut

100g Macadamia nut

Pineapple Gelato

40ml Water
100g Sugar
140ml Cream
40ml Milk
0.5g Gellan
80ml Pineapple Juice
20ml Yuzu Juice

Desert Lime Parfait

100ml Lime juice
90g Castor Sugar
4 Egg Yolks
375g Crème Friache
70g Quartered Desert limes in lemon myrtle infused syrup




Eucalyptus Caramel

  • Melt lollies into water. Do this over a low heat so the water does not boil and evaporate
  • Allow infused water to cool slightly
  • Make a dry caramel with the caster sugar. Take it quite dark
  • Use the eucalyptus water to stop the caramel.
  • Allow to cool and transfer to a plastic squeeze bottle and remainder in vacuum bags

Macadamia nut

  • Shave macadamia nut through micro plane
  • Pre heat oven at 150°, and make sure fans off. Place shaved macadamia nut on a tray. Spread evenly and toast for 6-mins


  • Bring the water, cream and milk to a simmer.
  • Once simmering, stir in the sugar and gellon. Bring the mixture to 85°, strain and allow to cool.
  • Once cool add the pineapple juice and yuzu juice


  • Bring lime juice and sugar to boil in a pot until a thick syrup forms
  • Whisk egg yolks in Hobart until doubled in size then stream hot lime syrup onto yolks
  • Continue whisking until mixture is cooled then fold together with crème fraiche and diced desert limes
  • Fill moulds with 70gm parfait in each mould
  • Churn pineapple gelato and place on top of parfait until it reaches the top of the mould and allow to freeze
  • Using a warm dry spoon, create a scoop in the middle of the gelato and leave to freeze again

To serve, place macadamia sable first, top with parfait, use a blowtorch to remove the ring, fill hole with eucalyptus caramel, grate macadamia nuts over the top and serve immediately


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