Plum and amaretti semifreddo

Semifreddo is an Italian ice cream dessert that literally translates as semi-frozen.  This recipe uses plums and soft Amaretti biscuits.  The plums are cooked but try to get the ripest ones you can.  Soft Amaretti biscuits are available in most supermarkets and aren't as sweet as the hard ones.  I bought Sainsbury's own which cost £1.85 a bag, there will be some left over to snack on.  If you make this in a metal tin you will need to line it with cling film because of the plums acidity and a possible reaction with the metal.  I made mine in a ceramic dish so didn't need to line it.  The beauty of semifreddo is that it still freezes with no need to churn and still comes out lovely and smooth.  We felt that the Amaretto was a bit lost in this recipe but remember that alcohol doesn't freeze well so don't add too much.  This was an exceptional dessert though and went well with the almond shortbread.

 

PLUM AND AMARETTI SEMIFREDDO

 

 

• 450g/1lb ripe purple plums, halved and stoned
• 350g/12oz sugar
• 2 large egg whites
• 300ml double cream
• 1 tbsp. Amaretto liqueur
• 85g/3oz soft amaretti biscuits, broken up

 

Line a 30cm x 2ocm (12x8") tray with cling film.

Put the plums in a pan with 2 tbsp. water and 110g/4oz sugar

Cover with a lid and stew until soft, mine took 20 minutes

Allow to cool slightly then blitz with a hand blender

Pass through a sieve to remove the bits of skin and allow to cool.

Put the remaining sugar in a pan with 150ml/5 fl oz of water and dissolve over a low heat then boil for five minutes

To make the meringue base, whisk the egg whites till stiff and then with the beaters still running carefully add the hot syrup whilst whisking until thick and smooth.

In another bowl whisk the cream to soft peaks then gently fold in the liqueur, plum pulp, biscuits and meringue.

This will give you the pink finish of my photo.  If you would rather a rippled effect then add the plum pulp last and don't mix so thoroughly

Pour into the prepared tin and cover with cling film then freeze until set

To serve, remove from the freezer five minutes before you need it.