Pineapple Semifreddo with lime & toasted coconut
Butter VelvetWhipping Cream
Recipe Information
8
serves:
45 MINS
prep time:
N/A
cook time:
medium
difficulty:
Ingredients:
- 4 egg yolks
- 125ml castor sugar
- 300ml pineapple juice
- 45ml lime juice
- zest of 1 lime
- 45ml cornflour
- 40g FIRST CHOICE Butter
- 125ml drained crushed pineapple, canned
- 250ml FIRST CHOICE Whipping Cream, chilled
- 125ml FIRST CHOICE Vanilla Velvet, chilled
- 1 fresh pineapple, peeled, very thinly sliced
SUGAR SYRUP:
- 125ml sugar
- 250ml water
TO SERVE:
- 20g toasted coconut flakes
- Lime zest
Preparation method:
- Line a medium sized loaf tin with baking paper, covering the base and the sides.
- Combine the egg yolks, castor sugar, pineapple juice, lime juice, zest and the cornflour in a small saucepan and mix very well.
- Place on low heat and stir continuously until it thickens and starts to boil. Remove from the heat, add the butter, crushed pineapple and cool completely.
- Whip the chilled cream and velvet until firm 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 simmering syrup and line the base and sides of the lined loaf 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, garnish with toasted coconut and lime zest.
- Wait about 10 minutes and serve.