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Plum Ginger Semifreddo

Authoradmin
DifficultyIntermediate

Semifreddo can be flavored in so many delicious ways. It's pretty much an ice cream that does not require an ice cream mixer. Super easy and beautiful for dinner parties! Use whatever fruits you have in season. This plum sauce is also delicious on pancakes.

Yields1 Serving
Prep Time15 minsCook Time8 hrsTotal Time8 hrs 15 mins
 cooking spray
For the plums
 1 1/2 pounds red plums, cut into chunks
 1/2 teaspoon ground ginger
 1/3 cup sugar
 1 tbsp freshly squeezed lemon juice
For the semifreddo
 1 1/2 cups chilled heavy cream
 4 large eggs, separated
 1 teaspoon pure vanilla extract
 2/3 cup sugar, divided
 1 cup plum purée
optional
 candied ginger, minced
1

Coat a 9x5-inch loaf pan with cooking spray and line with plastic wrap, leaving a generous amount overhanging on all sides.

2

Combine plums, ginger, sugar, and lemon juice in a medium saucepan. Cover and cook over medium heat, stirring occasionally. Let the plums release their juices, about 5 minutes. Uncover and continue to cook until the plums soften and start to fall apart about 6–8 minutes longer. Let plums cool slightly. Transfer to a blender or food processor and blend well until you have a smooth puree. You will only use 1 cup of this sauce in the recipe. You can use the extra for a topping or to sauce something else.

3

In the bowl of a stand mixer, whip the cream on medium speed with the whisk attachment. Increase the speed to high when the cream thickens enough not to splatter. Continue to whip until you have stiff peaks. Transfer cream to another bowl and chill in the fridge.

4

Clean the mixer bowl and whisk attachment. Beat the egg yolks with vanilla and 1/3 sugar for about 3 minutes until pale in color and fluffy. Transfer to another bowl.

5

Clean the bowl and whisk again. Whisk the egg whites on medium speed until frothy. Slowly add the sugar and increase the speed to high. Continue to whisk until you have stiff peaks, about 4 minutes.

6

Gently fold the chilled whipped cream into the egg yolk mixture. Gently fold the egg whites into the whipped cream mixture in three additions. Before the last addition gently fold in the plum sauce, you want to leave large ribbons. If you have minced candied ginger, fold it in now. Add the last 1/3 egg whites, be careful not to over mix, you don't want to deflate the batter.

7

Gently transfer the batter to the prepared loaf pan. Smooth the top with a spatula. Cover the semifreddo with the plastic wrap thats hanging over the edges and more for the top if needed. You want to make sure it's entirely covered.

8

Freeze for at least 8 hours to overnight. You can make this up to a week ahead.

9

To remove the semifreddo from the pan: remove from the freezer 10 minutes before you want to serve it. Flip the pan over onto a serving dish. Remove the plastic wrap.

10

To serve: slice or scoop like ice cream. Drizzle extra plum sauce over the top of the semifreddo.

Ingredients

 cooking spray
For the plums
 1 1/2 pounds red plums, cut into chunks
 1/2 teaspoon ground ginger
 1/3 cup sugar
 1 tbsp freshly squeezed lemon juice
For the semifreddo
 1 1/2 cups chilled heavy cream
 4 large eggs, separated
 1 teaspoon pure vanilla extract
 2/3 cup sugar, divided
 1 cup plum purée
optional
 candied ginger, minced

Directions

1

Coat a 9x5-inch loaf pan with cooking spray and line with plastic wrap, leaving a generous amount overhanging on all sides.

2

Combine plums, ginger, sugar, and lemon juice in a medium saucepan. Cover and cook over medium heat, stirring occasionally. Let the plums release their juices, about 5 minutes. Uncover and continue to cook until the plums soften and start to fall apart about 6–8 minutes longer. Let plums cool slightly. Transfer to a blender or food processor and blend well until you have a smooth puree. You will only use 1 cup of this sauce in the recipe. You can use the extra for a topping or to sauce something else.

3

In the bowl of a stand mixer, whip the cream on medium speed with the whisk attachment. Increase the speed to high when the cream thickens enough not to splatter. Continue to whip until you have stiff peaks. Transfer cream to another bowl and chill in the fridge.

4

Clean the mixer bowl and whisk attachment. Beat the egg yolks with vanilla and 1/3 sugar for about 3 minutes until pale in color and fluffy. Transfer to another bowl.

5

Clean the bowl and whisk again. Whisk the egg whites on medium speed until frothy. Slowly add the sugar and increase the speed to high. Continue to whisk until you have stiff peaks, about 4 minutes.

6

Gently fold the chilled whipped cream into the egg yolk mixture. Gently fold the egg whites into the whipped cream mixture in three additions. Before the last addition gently fold in the plum sauce, you want to leave large ribbons. If you have minced candied ginger, fold it in now. Add the last 1/3 egg whites, be careful not to over mix, you don't want to deflate the batter.

7

Gently transfer the batter to the prepared loaf pan. Smooth the top with a spatula. Cover the semifreddo with the plastic wrap thats hanging over the edges and more for the top if needed. You want to make sure it's entirely covered.

8

Freeze for at least 8 hours to overnight. You can make this up to a week ahead.

9

To remove the semifreddo from the pan: remove from the freezer 10 minutes before you want to serve it. Flip the pan over onto a serving dish. Remove the plastic wrap.

10

To serve: slice or scoop like ice cream. Drizzle extra plum sauce over the top of the semifreddo.

Plum Ginger Semifreddo

~ Marla Meridith

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