Pineapple Purée and Orange Semifreddo with Pistachio Brittle

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OcadoLife

6 serving

Prep time: 30 mins

Cook time: 20 mins

Serves: 6

This elegant Italian fruit dessert is simply sublime when fused with the crunchy nut brittle.

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Ingredients Method

Ingredients

1 small super-sweet pineapple, skin and inner core removed, cut into chunks
22 mint leaves, 10 for the semifreddo, 12 for decoration
4 Burford Brown egg yolks
200g golden caster sugar, 100g for the semifreddo, 100g for the nut brittle
300g double cream
150ml whipping cream
½ orange, zested
2 tsp Valencian orange extract
1 tbsp sesame seeds
2 tbsp pistachio nuts
12 physallis fruit

Recipe tips / Prepare ahead

This recipe requires 4 hours preparation time, for the semifreddo to chill.

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.