PINEAPPLE SEMIFREDDO WITH RASPBERRIES & TOASTED COCONUT

Serves: 10

INGREDIENTS

• 4 egg yolks
• 125ml castor sugar
• 300ml pineapple juice
• 45ml lemon juice
• zest of 1 lemon
• 45ml cornflour
• 40g butter (or coconut oil for vegan option)
• 125ml crushed pineapple, drained (tinned)
• 350ml whipping cream
• 100ml condensed milk
• 1 fresh pineapple, peeled & very thinly sliced

For the sugar syrup:
• 125ml sugar
• 250ml water

To serve:
• 100g raspberries
• 20g toasted coconut flakes

METHOD

1. Line a medium loaf tin with baking paper, covering the base & sides.
2. Combine the egg yolks, castor sugar, pineapple juice, lemon juice, zest & cornflour in a small saucepan. Mix well.
3. Place on low heat, stirring continuously until thickened and bubbling. Remove from the heat & stir in the butter.
4. Add the drained crushed pineapple and set aside to cool completely.
5. Whip the cream until soft peaks form, then fold in the condensed milk.
6. Gently fold the cooled pineapple mixture into the whipped cream mixture.
7. Layer the thinly sliced fresh pineapple in the base & sides of the prepared tin. Pour in the semifreddo mixture, smoothing the top. Freeze overnight.
8. To make the sugar syrup: Place the sugar & water in a saucepan, bring to the boil and simmer until the sugar dissolves. Cool completely.
9. To serve, turn out the semifreddo, drizzle with sugar syrup, top with raspberries & scatter with toasted coconut flakes.