ESSENTIAL RECIPES- DESSERTS
VANILLA YOGHURT ICE CREAM POPS( MAGNUMS)
By Christine Capendale @ christinecapendale
Makes: 10
INGREDIENTS
• 300ml cream
• 300g double cream vanilla yoghurt
• 60ml condensed milk
• 10 ice cream sticks
• 400g dark chocolate, melted
METHOD
1. Whip the cream until soft peaks form.
2. In a separate bowl, combine the yoghurt and condensed milk. Mix well.
3. Gently fold the yoghurt mixture into the whipped cream.
4. Spoon into 10 ice cream moulds, insert a stick into each, and freeze overnight.
5. Remove the pops carefully from the moulds and return them to the freezer until ready to dip.
6. Melt the chocolate and pour into a jug deep enough for dipping.
7. Working one at a time, dip each frozen ice cream pop into the melted chocolate. Return to the freezer after each dip. Reheat the chocolate as needed to keep it smooth.
PINEAPPLE SEMIFREDDO WITH TOASTED COCONUT
By Christine Capendale @ christinecapendale
Serves: 10
INGREDIENTS
• 4 egg yolks
• 125ml castor sugar
• 300ml pineapple juice
• 45ml lemon juice
• zest of 1 lemon
• 45ml cornflour
• 40g butter( or coconut oil for vegan option)
• 125ml crushed pineapple, drained( tinned)
• 350ml whipping cream
• 100ml condensed milk
• 1 fresh pineapple, peeled & very thinly sliced
For the sugar syrup:
• 125ml sugar
• 250ml water
To serve:
• 20g toasted coconut flakes
METHOD
1. Line a medium loaf tin with baking paper, covering the base and the sides. 2. Combine the egg yolks, castor sugar, pineapple juice, lemon juice, zest and cornflour in a small saucepan and mix very well.
3. Place on low heat and stir all the time until it thickens and starts to boil. Remove from the heat, add the butter( or coconut oil) and the crushed pineapple and cool completely.
4. Whip the cream and condensed milk until firm and fold in the cold pineapple mixture.
5. Make the sugar syrup by combining the sugar and water in a small saucepan and stir to dissolve the sugar. Bring to a simmer.
6. Briefly dip the thinly sliced pineapple slices into the simmering syrup and line the base and sides of the lined tin.
7. Pour the pineapple and cream mixture into the tin, level out, cover and freeze overnight.
8. To serve, invert the semifreddo onto a serving plate, top with raspberries and toasted coconut.
9. Wait about 10 minutes and serve.
did you know?
Semifreddo means“ half cold” in Italian. It’ s technically not ice cream at all. Because it’ s whipped & not churned, it stays soft and mousse-like even straight from the freezer. Italian chefs often call it the“ lazy gelato”.
92 | Summer 2025 / 26 • essentialflavours. co. za