Second chef at Pearl, Nick Holloway presents this delicious dessert.
Remove the stalks and skin from both pineapples.
Shave one of the pineapples into very thin discs on a mandoline or with a knife.
Soak the discs in the sugar syrup for 5 minutes then pat dry.
Arrange on a non-stick baking sheet and cook at 80º Celsius for three hours or until crisp and dry.
Cut the second pineapple into large chunks and remove the core.
Gently melt 250g of the palm sugar in a pan with the star anise and cinnamon.
Stir in the pineapple and split vanilla bean.
When the sugar begins to caramelise add the pineapple juice and then roast in a 200º Celsius oven until golden.
Squeeze over the lime juice and allow to cool.
Melt remaining palm sugar in the coconut cream and add the pandan leaf.
Bring to the boil.
Beat the egg yolks until pale and fluffy.
After removing the pandan leaf from the hot liquid pour it over the beating egg mix and continue to beat until cool.
Fold through the whipped cream and divide the mixture between six moulds or one large one.
Swirl a tablespoon of pineapple cooking syrup and a piece of pineapple into each.
Freeze for five to six hours.
Once frozen, dip the moulds into hot water to help turn out the semifreddo.
To serve, top with a few more chunks of pineapple, some syrup and a couple of pineapple chips. Make sure they are only semi-frozen.
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