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Second chef at Pearl, Nick Holloway presents this delicious dessert.


  • 2 medium pineapple juice

  • 100 ml sugar syrup 1 part sugar to 2 parts water

  • 120 ml coconut cream

  • 400 g dark palm sugar

  • 1 small piece pandan leaf

  • 4 egg yolks

  • 500 ml lightly whipped cream

  • 1 stick cinnamon

  • 1 vanilla bean

  • 2 star anise

  • 100 ml pineapples

  • juice of 1 lime


  • 1.

    Remove the stalks and skin from both pineapples.

  • 2.

    Shave one of the pineapples into very thin discs on a mandoline or with a knife.

  • 3.

    Soak the discs in the sugar syrup for 5 minutes then pat dry.

  • 4.

    Arrange on a non-stick baking sheet and cook at 80º Celsius for three hours or until crisp and dry.

  • 5.

    Cut the second pineapple into large chunks and remove the core.

  • 6.

    Gently melt 250g of the palm sugar in a pan with the star anise and cinnamon.

  • 7.

    Stir in the pineapple and split vanilla bean.

  • 8.

    When the sugar begins to caramelise add the pineapple juice and then roast in a 200º Celsius oven until golden.

  • 9.

    Squeeze over the lime juice and allow to cool.

  • 10.

    Melt remaining palm sugar in the coconut cream and add the pandan leaf.

  • 11.

    Bring to the boil.

  • 12.

    Beat the egg yolks until pale and fluffy.

  • 13.

    After removing the pandan leaf from the hot liquid pour it over the beating egg mix and continue to beat until cool.

  • 14.

    Fold through the whipped cream and divide the mixture between six moulds or one large one.

  • 15.

    Swirl a tablespoon of pineapple cooking syrup and a piece of pineapple into each.

  • 16.

    Freeze for five to six hours.

  • 17.

    Once frozen, dip the moulds into hot water to help turn out the semifreddo.

  • 18.

    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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