Caramel Roasted Pineapple with Coconut Semifreddo

Serves: 10

Prep: 20 mins

Cook: 35 mins

Method

For the semifreddo, whisk corn flour and a little coconut milk together in a small bowl until smooth.




Pour into a saucepan along with the remaining coconut milk and sugar.




Whisk over medium heat for about 5 minutes until sugar dissolves and mixture thickens.




Remove from heat and whisk through rum.




Allow to cool for 15 minutes, stirring occasionally, then fold through cream.




Grease and line a 10cm x 22cm loaf tin with plastic wrap.




Pour mixture into loaf tin and cover top with plastic wrap.




Freeze for 6 hours, or overnight.




Preheat oven to 200°C Fan.




Place butter in a small saucepan over medium heat.




Cook for 4-5 minutes until nut brown.




Add sugar, brandy, cream, cinnamon and vanilla and whisk to combine.




Remove from heat.




Line a large baking tray with baking paper and arrange pineapple over top.




Brush with caramel and roast for 15 minutes, turn over and brush again and roast for a further 15 minutes until golden and caramelised.




Serving




To serve, turn out semifreddo onto a board and slice.




Divide onto plates and serve with a wedge of roasted pineapple.




Drizzle with extra caramel and sprinkle with coconut flakes.

Recipe presented by Falcon.