



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
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