Pineapple Semifreddo

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Peel and quarter the pineapple and cut out the stalk. Cut the flesh into small cubes. Melt butter in a pan. Briefly sauté the pineapple cubes in it, then add vanilla pulp and brown sugar.

2. 2

   Lightly caramelise the pineapple, then add 5 tablespoons of water. Simmer at low to medium heat for about 20 minutes.

3. 3

   Caramelise 50 g sugar and 1 tbsp water in a pot until golden brown. Remove the pot from the stove. Add almonds and mix well. Put almonds on a piece of baking paper and let them cool down. First chop the almonds coarsely, then mix them finely in a universal chopper.

4. 4

   Beat the egg yolks and 50 g sugar until light creamy. Stir in starch. Bring milk to the boil, then remove from the heat. Slowly stir the milk into the egg mixture, then put it back into the pot. Bring the cream to the boil over medium heat while stirring, then pour into a bowl.

5. 5

   Let the cream cool down while stirring occasionally. Stir in ground almonds and chill for about 1 hour. Let the pineapple pieces cool down as well.

6. 6

   Whip the cream until stiff. Stir almond cream until smooth, then fold in cream. Layer cream and pineapple alternately in glasses (approx. 250 ml each), finishing with cream. Place the cream in the freezer for approx. 45 minutes.

7. 7

   Sprinkle with candied violets before serving.

Nutrition Facts

KCAL
340 kcal

CARBS
33 g

FATS
20 g

PROTEINS
6 g