On October 27th Lorna Jane stores across Australia will be helping raise breast cancer awareness and much needed funds for the McGrath Foundation. $5 from the sale of selected LJ inspirational singlets will be donated to the fund as part of the Pink is the new Black campaign.
I mention this because the 21st recipe in the Royal Selangor Get Your Jelly On challenge is inspired by Lorna Jane’s personal favourite, a dairy-free piña colada ice cream which will be featured in her upcoming book, Move Nourish Believe.
But rather than making the ice cream, I have decided to make a piña colada semifreddo, because up until recently I didn’t have an ice cream maker and yet still enjoyed making frozen treats at home the no-churn way.
To intensify the flavours and avoid adding extra sugar or sweeteners, I grilled the pineapple rings and added a dash of dessicated coconut to the mix. Lorna’s own version is based on coconut milk only, and while I stayed true to that in the recipe, I spiked the semifreddowith some Bacardi and Malibu for good measure! After all it’s like a cocktail in a snow-cone for grown ups. Perfect for a palette cleanser at summer barbecue or an after dinner cooler.
Now to help celebrate and support the Pink is The New Black campaign, Lorna Jane has donated a $50 gift voucher as a giveaway! To enter, leave a comment on this post that relates to the recipe and/or the Royal Selangor jelly mould. Available to Australian residents only and redeemable in store. Entries close midnight, ADST 24 October. Winner announced 25 October – this giveaway is now closed.
To win an Olympus VG-110 camera: comment on any of the 30 Royal Selangor Get Your Jelly On challenge posts on my blog – multiple entries allowed. Camera giveaway is open worldwide! Entries close October 30, midnight AEST. Winner(s) will be announced on the blog on October 31.
To win the Cuisinart ice cream maker: enter here.
Makes 1 cone (for 1 or 2 to share)
Grilled pineapple piña colada semifreddo
You could serve it as agranita if it freezes over too much, or within 2 hours of freezing as a semifreddo (semi forzen), just make sure you mix the sorbet every 30 minutes or so to ensure no ice crystals form on the surface.
For the semifreddo:
- 3 canned pineapple rings
- 1/2 cup pineapple juice from can + 1 tbsp extra
- 1 tbsp corn flour
- 3 tbsp coconut cream + 1 tbsp extra
- 1 tsp Malibu
- 1 tsp Bacardi
To prepare the pineapple: grill pineapple under an oven grill, or for a richer flavour, on a barbecue until just starting to caramelise. Chop up finely.
To prepare the semifreddo: place pineapple juice into a small saucepan, add cornflour mixed in with a little extra pineapple juice and bring to a boil. Remove from heat and add grilled pineapple chunks. Leave to cool slightly, then add the rums and coconot cream. Mix well.
Pour into an airtight container and freeze for 2 hours for a semifreddo, or overnight for a shaved granita. Mix every 30 mintes for the first 2 hours to ensure no ice crystals form on the surface.
To serve: once semi frozen, spoon the mixture into the mould, press down gently to compress and turn out into a bowl. Drizzle with extra coconut cream and serve.