Plum & amaretti semifreddo

Plum & amaretti semifreddo

A ripple of sweet plum purée and chunks of almond biscuit turn this Italian ice cream into an all-in-one dessert

Difficulty and servings

For the keen cook

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 15 mins

plus freezing
Freezable

Method

  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 stew 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 plum skins. Allow to cool.
  2. Put the remaining sugar in a pan with 150ml water, and dissolve over a low heat. Boil for 5 mins or until the mixture reaches 120C on a cooking thermometer.
  3. To make the meringue base, whisk the egg whites until stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick. In another bowl, softly whip the cream, then gently fold in the liqueur, plum pulp, biscuits and the meringue. Pour into the tin, cover with cling film and freeze for a few hrs until set. To serve, remove from the freezer 5 mins before scooping into balls.

PER SERVING

435 kcalories, protein 3g, carbohydrate 55g, fat 22 g, saturated fat 13g, fibre 2g, sugar 54g, salt 0.1 g

Recipe from Good Food magazine, September 2012.

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Latest comments and suggestions

  • Binder photo Sue

    16 September 2012

    Sue rated and commented on this recipe

    5 stars

    Stunning - I'm amazed it made it as far as the freezer as my husband and I kept 'testing' it. Had intended it for a family lunch but it didn't as we ate it!!! Couldn't get the soft amaretti biscuits so soaked crushed up crisp ones in the liqueur for a couple of hours before adding as per the recipe. Am going to have a go next time using some 0% greek yoghurt with the cream to try and reduce the calories as it is soooo delicious. Will feedback on this when I have tried it

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  • Binder photo sjcraven

    22 September 2012

    sjcraven commented on this recipe

    Absolutely gorgeous - easily the most interesting iced dessert we've had for a while. Definitely a recipe where you need all ingredients assembeked before you start. Used crunchy Ameretti biscuits without soaking and they added a nice texture - we couldn't find a soft version? I didn't sieve out the blitzed plum skins as they didn't affect tge appearance or taste and it keeps the fibre and vitamins in (makes you feel a little virtuous when eating :o). I also added the liqueur to the plum purée at this stage. Hold back a small amount the plum purée mix to swirl through the folded mixture - this gives the ripple effect in the photo - if you don't it ends up just being pinky purple throughout. Great recipe - very much an ooh moment for a special meal.

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  • Binder photo Cherry92

    30 January 2013

    Cherry92 rated and commented on this recipe

    4 stars

    Makes an impressive dessert. However, I found it too sweet. Next time, I'll omit adding sugar to the plums and just make the sugar syrup as per instructions. Otherwise, received lots of praise from the entire family!

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Difficulty and servings

For the keen cook

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 15 mins

plus freezing
Freezable

Ingredients

  • 450g ripe purple plums , halved and stoned
  • 350g caster sugar
  • 2 large egg whites
  • 300ml double cream
  • 1 tbsp Disaronno liqueur
  • 85g soft amaretti biscuits , roughly broken up
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PER SERVING

435 kcalories, protein 3g, carbohydrate 55g, fat 22 g, saturated fat 13g, fibre 2g, sugar 54g, salt 0.1 g

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