Recipe
Pineapple 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 cream
Place 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.