Plum Semifreddo
This delightful recipe features a luscious plum semifreddo that is sure to impress your guests. The velvety texture and sweet plum flavor combine beautifully in this frozen treat. A perfect make-ahead dessert for any occasion!
— Constant Cookbook
Ingredients
- Nonstick vegetable oil spray
- 1 1/2 red plums, cut into chunks
- 1/2 ground cardamom
- 1 sugar, divided
- Kosher salt
- 3 large egg whites
- 1/2 vanilla extract
- 1 chilled heavy cream
Instructions
- Coat a 9x5-inch loaf pan with nonstick spray and line with plastic wrap, leaving a generous overhang on all sides.
- Combine plums, cardamom, 1/3 cup sugar, and a pinch of salt in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until plums release their juices, about 5 minutes. Uncover and cook until plums soften and start to fall apart, 6â8 minutes longer. Let cool slightly.
- Purée plum mixture in a blender until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids. Let cool. Set aside 1 cup purée for serving.
- Whisk egg whites, a pinch of salt, and remaining 2/3 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) and set over a saucepan of simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from saucepan. Add vanilla and, using an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and completely cool, about 10 minutes.
- Using clean beaters, whip cream in another medium bowl until soft peaks form. Fold 1/3 of whipped cream into egg-white mixture until just combined. Fold in remaining whipped cream until just combined. Fold in plum purée just until large streaks appear throughout mixture.
- Transfer mixture to prepared pan and smooth top. Fold plastic wrap overhang over top and freeze until firm, at least 8 hours.
- Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a large platter, remove plastic wrap, and slice 1 inch thick; transfer to plates and let sit at least 5 minutes to soften slightly. Serve with reserved plum purée.
- DO AHEAD: Plum purée can be made 3 days ahead. Cover and chill. Semifreddo can be made 3 days ahead. Keep frozen.
Yield
8 servings
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