Pina Colada Semifreddo
A Summer Of Semifreddo by NATALIE FINDLAY
Is it a half-baked idea to want homemade ice cream, but you don’t have an ice cream maker? Don’t fret, try the delicious, half-frozen, just like ice cream but better, semifreddo. Semifreddo is ice cream’s simple cousin. You get the same creamy, frozen deliciousness but without the expensive machine, and it is much quicker to make. The texture is similar to frozen mousse, and it literally melts in your mouth. You will be delighted with how easy it is and how refreshing it is on a hot summer’s evening. This dessert is sure to be a crowd pleaser. Once you’ve tried out these recipes, have fun working with your own favourite flavours too. Semifreddo can be made in any shape pan and pre-frozen in single servings for that impromptu dinner party. Have fun!
20
Pina Colada Semifreddo Serves 4 - 6
¾ cup (375 mL) whipping cream ¾ cup (375 mL) coconut milk 300 mL condensed milk 100 mL fresh lime juice 40g toasted, shredded coconut ¼ fresh pineapple, cubed
3. In a medium saucepan, combine
coconut milk and condensed milk, and bring to a boil over high heat. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, about 10 minutes.
4. Pour mixture into a stainless bowl over an ice bath and stir until cooled.
1. Line a 9x5x3” loaf pan with plastic
5. Gently fold whipped cream into
2. Using electric mixer, beat whipping
6. Invert semiffreddo onto a serving
wrap, leaving a generous overhang. Add the toasted coconut on top of the plastic wrap. cream and icing sugar in large bowl until soft peaks form. Refrigerate.
coconut milk mixture and pour into the loaf pan. Freeze until firm, 4 hours or overnight. platter and remove plastic wrap. Dip a large knife into hot water; cut semifreddo into thick slices. Transfer to plates and spoon pineapple alongside.