Pineapple and Ginger Semifreddo

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:

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.

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Pineapple and Ginger Semifreddo