Coconut Ice Gateau

This snow-white dessert has the texture of frozen mousse. Topped with crunchy layers of meringue, shards of white chocolate and coconut balls perched on top, this dessert is the winning touch to any meal.

Prep: 6:40 
Cook: 1:00 
Servings: 8 

INGREDIENTS:

• 3 egg whites, at room temperature
• 155g (3/4 cup) caster sugar
• 45g (1/2 cup) desiccated coconut
• 150g white chocolate melts, melted
• 300ml pouring cream, whipped
• 150g pkt Ferrero Raffaello balls

SEMIFREDDO

• 2 eggs
• 2 egg yolks
• 155g (3/4 cup) caster sugar
• 50g sachet coconut milk powder
• 300ml thickened cream, whipped

METHOD:

• Step 1
  Preheat oven to 120C/100C fan forced. Mark 3 rectangles on 3 sheets of baking paper, one 24 x 12cm, one 25 x 13cm and one 26 x 15cm. Line 3 baking trays with the baking paper, marked side down. Use electric beaters to beat egg whites in a bowl until soft peaks form. Gradually add the sugar, beating well after each addition, until the sugar dissolves and the mixture is thick and glossy. Fold through the desiccated coconut.
• Step 2
  Spread meringue onto trays to cover the 3 rectangles. Bake for 1 hour or until crisp. Cool completely in oven with door slightly ajar.
• Step 3
  Meanwhile, for the semifreddo, combine the eggs and yolks in a heatproof bowl. Add the sugar and place over a saucepan of simmering water. Use hand-held electric beaters to beat for 5 minutes or until thick and pale and increased in volume. Beat in coconut milk powder. Set aside to cool slightly. Fold cream into egg mixture and place bowl in the freezer for 1 hour or until well chilled. Stir to combine the firmer edges with the softer mixture in the centre.
• Step 4
  Place a 40cm piece of plastic wrap on the benchtop. Place another 40cm piece, at right angles, on top. Use the criss-crossed plastic wrap to line a 25 x 13cm (base measurement) loaf pan, allowing the sides to overhang. Place the smallest meringue rectangle into the prepared pan, smooth side up. Top with half the semifreddo, then the next smallest rectangle and remaining semifreddo. Top with the largest meringue rectangle. Gather up plastic wrap around the filling and fold over to cover. Freeze for 8 hours or overnight, until firm.
• Step 5
  Place a sheet of plastic wrap on benchtop. Spread with a thin layer of melted white chocolate. Gather plastic wrap crossways to make ridges. Leave to set. Stretch plastic wrap out lengthways, so the chocolate breaks. Peel off and store in an airtight container.
• Step 6
  To serve, turn gateau onto a serving platter. Discard plastic wrap. Top with whipped cream. Decorate with chocolate shards and balls.

Source: https://www.taste.com.au/recipes/coconut-ice-gateau/2wSRxrfm

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