Coconut, pineapple and Thai basil semifreddo
( SERVES 1 )
- Put the yolks into a bowl and, using electric beaters, beat until very pale.
- Put the sugar and pineapple juice into a saucepan and heat while stirring, to dissolve the sugar. Pour the hot syrup on to the egg mixture and beat until cool.
- Whip the coconut cream and the cream together, then fold through with the dessicated coconut, chopped fresh pineapple and the basil.
- Freeze in a lined loaf tin for at least 4 hours before serving with extra pineapple and basil.