PINEAPPLE SEMIFREDDO WITH RASPBERRIES AND TOASTED COCONUT

PINEAPPLE SEMIFREDDO WITH RASPBERRIES AND TOASTED COCONUT

(Serves 8)

4          egg yolks

125 ml castor sugar

200 ml pineapple juice

30 ml   lemon juice

            zest of 1 lemon

45 ml   cornflour

30 g     butter (or use coconut oil for vegan option)

500 ml cream (or use coconut whipping cream for vegan option)

1          fresh pineapple, peeled and very thinly sliced

SUGAR SYRUP

125 ml sugar

250 ml water

TO SERVE

150 g   raspberries

50 g     toasted coconut flakes

METHOD:

• Line a medium sized loaf tin with baking paper, covering the base and the sides
• Combine the egg yolks, castor sugar, pineapple and lemon juice, zest and the cornflour in a small saucepan and mix very well.
• Place on low heat and stir all the time until it thickens and starts to boil.Remove from the heat, add the butter (or coconut oil)  and cool completely
• Whip the cream (or coconut cream) until stiff peaks and fold in the cold pineapple mixture
• Make the sugar syrup by combining the sugar and water in a small saucepan and stir to dissolve the sugar.Bring to a simmer
• Briefly dip the thinly sliced pineapple slices into the syrup and line the base and sides of the lined tin
• Pour the pineapple and cream mixture into the tin, level out, cover and freeze overnight
• TO SERVE: Invert the semifreddo onto a serving plate, top with raspberries and toasted coconut.
• Wait about 10 minutes and serve