Pineapple Purée and Orange Semifreddo with Pistachio Brittle
By OcadoLife
Published on 30 November 2021
This elegant Italian fruit dessert is simply sublime when fused with the crunchy nut brittle.Time and servings
50 minsTotal time
6Servings
30 minsPrep time
20 minsCooking time
Ingredients
- 1 small super-sweet pineapple, skin and inner core removed, cut into chunks
- 4 burford brown egg yolks
- 200 g of golden caster sugar, 100g for the semifreddo, 100g for the nut brittle
- 150 ml of whipping cream
- 0.5 orange, zested
- 2 tsp of valencian orange extract
- 1 tbsp of sesame seeds
- 2 tbsp of pistachio nuts
- 22 mint leaves, 10 for the semifreddo, 12 for decoration
- 300 g of double cream
- 12 physallis fruit
Method
Step 1
Prepare 6 mini loaf tins (9cm x 7cm x 4cm) by lining them with non-stick greaseproof paper or cling film.Step 2
Whisk the egg yolks and sugar in a bowl over some simmering water until the mixture turns pale and thick (this takes about 5 minutes). Set aside to cool.Step 3
In a separate bowl whisk the double and whipping cream together with orange essence and zest to form thick peaks.Step 4
Combine the egg mixture with the cream, spoon into the loaf tins, filling them 3/4 of the way up each.Step 5
Cover with cling film and freeze for 2 hours. When the semifreddo has set you can prepare the purée.Step 6
Blitz the pineapple chunks with mint leaves in a food processor. Remove the loaf tins from the freezer and spoon the purée into each tin, filling to the top. Cover with cling film and re-freeze for a further 2 hours.Step 7
10 minutes before you wish to serve the semifreddo, you can make the brittle. Put 100g of sugar in a heavy-bottomed pan on a high heat, leave to melt, shaking the pan if the sugar clumps. When it is all melted you should have a lovely deep mahogany colour.Step 8
Remove from the heat, add sesame seeds and pour quickly onto a sheet of non-stick paper, then scatter over the chopped pistachio nuts and leave to set (to clean the pan, place it under some hot running water).Step 9
To serve, gently remove the semifreddo form the mini loaf tins and put on to individual plates - break the sesame and nut brittle into shards and place a piece on each dessert with a physallis and a mint leaf.