Plum and Almond Semifreddo Recipe:
An Italian frozen dessert, Plum, Almond Semifreddo served with fresh plum and honey glaze.
Summer’s best bounties are its juicy fruits, sounds like I am repeating myself; anyhow I bought a whole load of summer fruits yesterday. Mangoes, grapes, muskmelons, Indian apricots, fresh ripe figs, loquats, plums, yes all of them, for each invited some or the other delicious recipe idea. Now recipes out of all these before they are ruined may sound too ambitious a plan. Though it took me a while to accept that my ambitions were too much, but while buying I was quite sure I’ll turn out recipes with each of them within 2-3 days.
Anyhow I had to lower my expectations with my own self so I first set mangoes, grapes and melons aside to be consumed as whole fruits and then set out to churn summer desserts with the remaining. The first to go in the list were these rich red plums and I ended up stirring it into a ‘Plum and Almond Semifreddo’. A semifreddo is an Italian frozen dessert, well I don’t think it’s much different from ice-cream anyway (but perhaps I could get killed for calling it Ice-cream in Italy). Well as the name suggest ‘semi’, its perhaps just a part icecream, and a part regular chilled cream dessert. To me it’s such an easy replacement for ice creams and much easier to make, do take a look at the entire recipe and tell me if you feel otherwise. I can assure you’ll fall in love with the rich, creamy texture of the chilled dessert on a summer day.
Ps:- Do adjust sugar to suit your taste for mine was on a little lower side, also the amount of eggs used are less than a regular recipe calls for but it was quite enough i feel.
Ingredients (Serves 4-5):
- 500 gms Red juicy Plums
- 300 ml thick Cream (Amul cream is fine)
- 1 egg + 2 yolks
- 4 tbsp castor sugar
- 1 tbsp honey + 1-2 tbsp for toping
- ½ cup toasted almond flakes
- 1 tbsp Grenadine syrup or Kirsh
- 1/2 tsp Vanilla extract
- Line a 1ltr loaf pan with plastic cling film if using a metal tin, not required for a glass pan.
- Cut the plums, saving one for serving, into half and remove the stone, then simmer cook with 2 tbsp castor sugar and ½ cup water until the plums are soft.
- Sieve this mixture to and extract the whole pulp and discard the skin, keep the pulp aside to cool.
- Now whisk eggs, remaining sugar and 1 tbsp honey in a heat proof bowl over a pot full of simmering water. Continuously whisk and cook untill the mixture thickens. Then remove from the heat and set aside.
- In a separate bowl lightly whisk the cream, and then stir in the grenadine syrup. Finally pour the plum pulp and egg mixture and almond flakes saving a few for topping, and just gentally fold everything together.
- Pour this mixture into the lined pan, tightly cover up with a cling film and freeze untill completely set.
- Once set, you may either flip and unmold a whole block and cut into slices and serve with fresh plums, few almond flakes and honey drizzle. I prefer to scoop it out like ice-cream into a bowl and serve with honey and fresh plum topping.
Dos and Don’ts:
- Only be a little cautious while mixing, do not mix the cream too much. Simply fold the pulp, eggs and cream together.
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