RecipePineapple semifreddo with candied white chocolate and coconut crumb
Pineapple semifreddo
2 egg yolks
100g castor sugar
150ml pineapple juice
Zest and juice 1 lime
25g cornflour
200g pineapple flesh, blended
350ml double creamPlace the egg yolks, sugar, pineapple juice, lime juice and zest and cornflour in a saucepan and whisk until smooth. Place over heat and whisk constantly until thick . Spoon immediately into a bowl and add the pineapple puree. Allow to cool. Whip the cream and fold into the mixture.
Brush a one pound loaf tin with oil and line with cling film.
Spoon the mixture in, cover and freeze.Toasted coconut and burnt white chocolate crumb
100g white chocolate, chopped
35g desiccated coconut Line a baking tray with parchment paper and set the oven to 140oc
Spread the chocolate over the tray and cook for 10 minutes.
Sprinkle over the coconut and cook for another 5 minutes.
Cool then chop the mixture.
Remove semifreddo from the tin 20 minutes before you serve.
Slice and roll in the crumb.
Serve with more sliced pineapple if you wish.

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