-
4
-
125ml
-
200ml
-
30ml
-
-
45ml
-
30g
-
500ml
-
1peeled and very thinly sliced
-
SUGAR SYRUP
-
125ml
-
250ml
-
TO SERVE
-
150g
-
20g
(Serves 8)
METHOD:
- 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 and cool completely.
- Whip the cream until stiff peaks form. Fold in the cold pineapple mixture.
- Make the sugar syrup by combining the sugar and water in a small saucepan. Stir to dissolve the sugar. Bring to a simmer.
- Briefly dip the thinly sliced pineapple slices into the syrup. 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 semifreddo onto a serving plate; top with raspberries and toasted coconut.
- Wait about 10 minutes before serving.
