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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
Step 5
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.
Step 6
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.
Step 7
Freeze for at least 6 hours, or overnight, until the semifreddo is fully set.
Step 8
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.
Step 9
Slice into portions and serve with a light dusting of powdered sugar and a garnish of fresh mint leaves, if desired. Enjoy!
Nutrition Facts
| Serving size | (783.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1827.2 |
| Total Fat 101.7g | 0% |
| Saturated Fat 56.4g | 0% |
| Cholesterol 988mg | 0% |
| Sodium 118.0mg | 0% |
| Total Carbohydrate 202.4g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 190.5g | |
| Protein 12.5g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 132.6mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 413.3mg | 0% |
Source of Calories