CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pineapple Semifreddo With Raspberries And Toasted Coconut

1

  • Overview
  • Ingredients
    13 items
  • Directions

A delightful pineapple semifreddo with a hint of lemon, served with raspberries and toasted coconut flakes.

Custard

  • 4 egg yolks
  • 125ml castor sugar
  • 200ml pineapple juice
  • 30ml lemon juice
  • Zest of 1 lemon
  • 45ml cornflour
  • 30g butter
  • 500ml cream
  • 1 pineapple

Sugar Syrup

  • 125ml sugar
  • 250ml water

To Serve:

  • 150g raspberries
  • 50g toasted coconut flakes

  • Line a medium sized loaf tin with baking paper, covering the base and the sides
  • Combine the egg yolks, caster sugar, pineapple, lemon juice, zest and 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