Siba’s summery semifreddo
No-one does delicious summer entertaining quite like Siba Mtongana. Case in point: this luscious and oh-so-tropical pineapple semifreddo.
Ingredients:
- Free range egg yolks: 4
- White sugar: 170 g
- Cornflour: 2 tablespoons
- Ginger: 40 g, peeled and sliced
- Pineapple juice: 2⁄3 cup
- Lemon juice: 3 tablespoons
- Butter: 2 tablespoons
- Cream: 2 cups
- Fresh pineapple: 1, peeled
- Raspberries, to decorate
- Desiccated coconut, toasted, to decorate
Method:
- Line a 15x7 cm loaf tin with two strips of baking paper, covering the base and sides. Make sure the sides overlap to make it easy to remove the semifreddo from the tin once it’s set.
- Place the egg yolks, 150 g sugar, cornflour, ginger, pineapple and lemon juice in a saucepan and bring to a boil over a medium heat, whisking until thickened. Remove from the heat and stir in the butter.
- Strain into a jug and allow to cool.
- Whip the cream until stiff peaks form, then fold into the cooled pineapple mixture until combined. Do not overmix as this will deflate the air in the cream.
- Heat the remaining sugar and 2 tablespoons water until the sugar has dissolved. Briefly immerse the pineapple slices in the syrup. Line the base and sides of the tin with the sliced pineapple.
- Pour the cream-and-pineapple mixture into the tin and level out. Cover with clingwrap.
- Freeze for at least 6 hours, but preferably overnight. Remove the clingwrap, place a serving dish on the tin and invert.
- Remove the baking paper. Decorate with the raspberries and toasted coconut.