Pineapple and Ginger Semifreddo
Velvet
Recipe Information
4
serves:
N/A
prep time:
N/A
cook time:
medium
difficulty:
Ingredients:
For the Semifreddo:
- 500 ml First Choice Vanilla Velvet, ice cold
- 30 ml ginger syrup
- 60 g finely chopped ginger preserve
- 80 g finely grated fresh pineapple or use drained crushed pineapple (tinned)
- 1 fresh pineapple, peeled and very thinly sliced
For the Syrup:
- 125 ml sugar
- 250 ml water
To Serve:
- 60 g chopped preserved ginge
- 20 g toasted coconut flakes
- 2 kiwi fruit, peeled and sliced
Preparation method:
For the Semifreddo:
- Line a medium-sized loaf tin with baking paper, covering the base and the sides.
- Make the sugar syrup by combining the sugar and water in a small saucepan and stir to dissolve the sugar. Bring to a simmer.
- Place the thinly sliced pineapple slices into the hot syrup and simmer for a minute. Drain. Line the base and sides of the prepared tin with the pineapple slices.
- Whip the ice-cold First Choice Vanilla Velvet until stiff peaks. Beat in the ginger syrup.
- Mix together the finely chopped ginger preserve and the grated pineapple.
- Fold the ginger and pineapple gently into the whipped First Choice Velvet.
- Pour the mixture into the lined tin, level out, cover and freeze overnight.
To Serve:
- Invert the semifreddo onto a serving plate, top with some chopped ginger, toasted coconut and kiwi fruit slices.
- Wait 10 minutes before serving.