Plum and Amaretti Semifreddo

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Plum and Amaretti Semifreddo

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Ingredients

Adjust Servings:
450 g Ripe Plum halved and stoned
350 g Caster Sugar
2 large Egg Whites
300 ml Double Cream
1 tbsp Disaronno Liqueur
85 g Amaretti Biscuit soft ones, roughly broken

A colourful and delicious semifreddo

Cuisine:

Ingredients

Directions

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This is simply the most delicious thing I have tasted. It might have something to do with my love of both almonds and plums, but yes this is the best.

We have made a few ice creams before but never a semifreddo so this was a journey into uncharted territory. The picture on the BBC good food website looked amazing and in the end we over mixed ours (toddler enthusiasm!), so we lost the individual swirls of colour. Nevermind – it still tasted good.

One word of caution you need to leave it overnight to set or put the dish you are going to use in the freezer beforehand to get it really cold.

Enjoy….I had a second helping but then again I have run a half marathon this weekend so I need all the energy I can get.

Steps

1
Done

Line a 30 by 20cm tray with cling film. Put the plums in a pan with 2 tbsp. water and 110g of the sugar. Cover with a lid and stew over a medium heat for 10 minutes until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool.

2
Done

Put the remaining sugar in a pan with 150ml of water and dissolve over a low heat. Boil for 5 minutes or until the mixture reaches 120C on a cooking thermometer.

3
Done

To make the meringue base, whisk the egg whites until they are stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick.

4
Done

In another bowl, softly whip the cream, then GENTLY fold in the liqueur, plum pulp, biscuits and the meringue.

5
Done

Pour into the tin, cover with cling film and freeze for a few hours until set. (I had to leave it overnight.) To serve, remove from the freezer 5 minutes before scooping into balls.

Zoe Negus

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