Create Amy Gillies' Coconut Semifreddo at home.
Recipe serves 4

Coconut Semifreddo
650g Kara coconut cream
4½ gelatin sheets, softened in cold water
9 egg whites
300g caster sugar
zest of 1 lime

Lime Jelly
100ml lime juice
100ml apple juice
1 Tbsp sugar
3½ gelatin leaves, softened in cold water
Peanut Crumble
100g peanut butter
200g peanut praline
20g icing sugar
4g salt

For the semifreddo, warm 200g coconut
cream in microwave. Squeeze water out of
gelatin leaves and dissolve in heated coconut
cream. Then add back to the rest of the
coconut cream and set in fridge, whisking
every now and then.

Put egg whites in a mixing bowl with the
whisk attachment and whisk lightly on high
speed then slowly add the sugar whilst still
on high speed until the egg whites are firm
peaks.

Give the set coconut cream a whisk till
smooth and fluffy then add one third of the
egg whites to the coconut and give it a good
mix. Then add the next third with the zest
of lime folding gently in until incorporated.
Add the remaining egg white mix and
fold gently.

Spray a 1L container or terrine dish with
canola spray then line with cling film. Fill
the mould with the coconut mix and freeze.
For the lime jelly, mix juices together and
warm 100ml in microwave. Squeeze water
out of gelatin leaves and dissolve in heated
juice. Add in remaining cold juice. It wants
to be quite tart to balance sweetness of other
components, but add more sugar to taste. Set
in the fridge in a lightly greased container.
For the peanut crumble, mix all ingredients
in mixer with the paddle on medium for
one minute until incorporated. Will keep in
freezer for one month.

To assemble, remove semifreddo from mould
by pulling out the cling film. Cut into squares
and top with chopped jelly and crumbled
peanut crumble.