Pineapple and Ginger Semifreddo

DifficultyBeginner

Pineapple and Ginger Semifreddo

Semifreddo
Yields8 Servings
Prep Time40 minsTotal Time40 mins
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 ginger
 20 g toasted coconut flakes
 2 kiwi fruit, peeled and sliced
Directions:
For the Semifreddo:
1

Line a medium-sized loaf tin with baking paper, covering the base and the sides.

2

Make the sugar syrup by combining the sugar and water in a small saucepan and stir to dissolve the sugar. Bring to a simmer.

3

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.

4

Whip the ice-cold First Choice Vanilla Velvet until stiff peaks. Beat in the ginger syrup.

5

Mix together the finely chopped ginger preserve and the grated pineapple.

6

Fold the ginger and pineapple gently into the whipped First Choice Velvet.

7

Pour the mixture into the lined tin, level out, cover and freeze overnight.

To Serve:
8

Invert the semifreddo onto a serving plate, top with some chopped ginger, toasted coconut and kiwi fruit slices.

9

Wait 10 minutes before serving.

Pineapple and Ginger Semifreddo
CategoryCuisine

Ingredients

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 ginger
 20 g toasted coconut flakes
 2 kiwi fruit, peeled and sliced

Directions

Directions:
For the Semifreddo:
1

Line a medium-sized loaf tin with baking paper, covering the base and the sides.

2

Make the sugar syrup by combining the sugar and water in a small saucepan and stir to dissolve the sugar. Bring to a simmer.

3

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.

4

Whip the ice-cold First Choice Vanilla Velvet until stiff peaks. Beat in the ginger syrup.

5

Mix together the finely chopped ginger preserve and the grated pineapple.

6

Fold the ginger and pineapple gently into the whipped First Choice Velvet.

7

Pour the mixture into the lined tin, level out, cover and freeze overnight.

To Serve:
8

Invert the semifreddo onto a serving plate, top with some chopped ginger, toasted coconut and kiwi fruit slices.

9

Wait 10 minutes before serving.

Pineapple and Ginger Semifreddo
IngredientsDirections