Ingredients

450g ripe purple plums, halved and stoned
350g golden caster sugar
2 large egg whites
300ml double cream
1 tbsp Disaronno
85g soft amaretti biscuits, roughly broken up
Semifreddo means half-frozen, and should have a mousse-like texture, rather than that of a typical ice cream.

Instructions

1.1 Line a 30 x 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 cook over a medium heat for 10 mins until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the skins, then cool.
2.2 Dissolve the remaining sugar in a pan with 150ml water over a low heat. Boil for 5 mins or until the mixture reaches 120C on a cooking thermometer.
3.3 To make the meringue base, whisk the egg whites until stiff. With the beaters running, carefully pour the sugar mixture into the egg white, whisking until thick. In another bowl, softly whip the cream, then gently fold in the Disaronno, plum pulp, biscuits and meringue. Pour into the tray, cover with cling film and freeze for a few hrs until set. Remove from the freezer 5 mins before serving.

Semifreddo means half-frozen, and should have a mousse-like texture, rather than that of a typical ice cream.

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