Pineapple Semifreddo
Indulge in the tropical decadence of Pineapple Semifreddo, a creamy frozen dessert that's as refreshing as it is luxurious. Combining the vibrant sweetness of fresh pineapple with the rich silkiness of whipped cream and vanilla, this no-bake treat is a showstopper for any occasion. With its light, airy texture and a hint of tangy fruitiness, this semifreddo is the perfect balance of sweet and tart. Made with just a handful of ingredients, including fresh pineapple puree, velvety egg yolk custard, and billowy whipped cream, it's a simple yet sophisticated dessert that comes together effortlessly in your freezer. Serve it in elegant slices with a sprinkle of powdered sugar and a sprig of fresh mint for a stunning presentation that will leave your guests wanting more. Perfect for warm-weather gatherings or as a make-ahead dessert, this Pineapple Semifreddo is a tropical dream come true!
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Recipe Information
Ingredients
- 300 grams Fresh pineapple
- 150 grams Granulated sugar
- 4 pieces Egg yolks
- 250 ml Heavy cream
- 1 teaspoon Vanilla extract
- 10 grams Powdered sugar (optional for garnish)
- 3 leaves Fresh mint (optional for garnish)
Instructions
Peel and core the fresh pineapple. Chop it into small chunks and add them to a blender or food processor. Blend until you achieve a smooth puree.
In a small saucepan over medium heat, combine the pineapple puree and half the sugar (75 grams). Cook for 8-10 minutes, stirring often, until the mixture thickens slightly. Remove from heat and allow it to cool to room temperature.
In a heatproof bowl, whisk together the egg yolks and the remaining 75 grams of sugar. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Whisk continuously for about 6-8 minutes until the mixture becomes pale and thick. Remove from heat and let it cool completely.
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
Gently fold the cooled pineapple mixture into the whipped cream. Then, gradually fold in the egg yolk mixture until everything is well combined and airy.
Line a loaf pan with plastic wrap, leaving enough overhang to cover the top of the semifreddo. Pour the mixture into the pan, smoothing the top with a spatula. Cover with the overhanging plastic wrap.
Freeze for at least 6 hours, or overnight, until the semifreddo is fully set.
When ready to serve, remove the semifreddo from the freezer and let it sit at room temperature for 5 minutes. Unwrap and invert onto a serving platter.
Slice into portions and serve with a light dusting of powdered sugar and a garnish of fresh mint leaves, if desired. Enjoy!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 190.5 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 413 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
