Fresh Pineapple, Mint and Nut Semifreddo
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 260 mg | (7 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 handful fresh mint (leaves roughly chopped)
- 11 ozs fresh Pineapple (diced)
- ½ cup superfine caster sugar
- 4 egg yolks
- 1 ⅔ cups canned Coconut milk
- 2 Tbsps chopped Nut (e. g. pecans, walnuts)
Preparation steps
1.
Place the mint and pineapple in a bowl with 30 g |1/8 cup of the sugar. Mix well to ensure the pineapple is evenly coated with the sugar and mint and set aside.
2.
Line a loaf tin with a double layer of cling film.
3.
Put the egg yolks and remaining sugar into a heatproof bowl over a pan of gently simmering water. Whisk with an electric whisk until thick and glossy.
4.
Remove the bowl from the pan and whisk for another 5 minutes until cooled slightly.
5.
Gradually whisk in the coconut milk until blended.
6.
Gently stir in the pineapple mixture with the nuts.
7.
Pour the mixture into the tin and freeze for at least 4 hours.
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