The great thing about frozen desserts is that they can be made ahead. This makes them perfect for summer get-togethers like my recent Fourth of July. A semifreddo is just what it describes- half frozen. It’s a unique texture of ice cream combined with whipped cream, and the plum sauce is a rosy, tart foil for the rich cream. An airiness comes from the whipped egg whites folded in. It’s easier and more foolproof than ice cream, so I recommend trying it this weekend! Added bonus: the plum sauce is great in yogurt, over berries, or with cake! I would even think about it over a nice pork tenderloin….
Plum Semifreddo
1 1/2 pounds ripe plums (or peaches or any stone fruit)
2 pinches of salt
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
3/4 cup sugar
2 tablespoons honey
3 egg whites
1 teaspoon vanilla extract
1 cup heavy cream
Combine the plums, pinch of salt, spices, 1/4 cup of the sugar, and honey in a saucepan and cook for 15 minutes, until fruit starts to break down. Puree in a blender (carefully) and strain through a sieve. Refrigerate for at least 3 hours.
Whisk the egg whites, pinch of salt, and remaining sugar in a bowl over a double boiler. (In a bowl set over a saucepan of water just covering the bottom, make sure the bowl doesn’t touch the water.) Once the sugar is dissolved and the mixture is warm to the touch, pour into the bowl of a mixer with the vanilla extract and whip to stiff peaks.
Whisk the heavy cream in a clean bowl until you have soft peaks. Add a third to the egg whites and combine. Add the rest of the whipped cream and fold gently together. Add half the plum mixture and fold only until it is streaked through the cream mixture.
Pour the semifreddo into a loaf pan lined with plastic wrap and fold the edges of the wrap over the top. Freeze overnight and serve with the reserved plum sauce.
