Vermouth and Plum Semifreddo
Best with No. 6 Summer Edition Vermouth
Semifreddo is a lovely semi-frozen mousse, perfect for those warm summer evenings or as a sweet treat when it gets colder.
- 450g Plums, halved and stoned
- 350g Caster sugar
- 2 Large egg whites
- 150ml Water
- 300ml Double cream
- 75g In the Loop No 6 summer edition
- 85g Soft amoretti biscuit, roughly broken up
- 50g Raspberries
- 100g Pistachios chopped.
- Deep tray or leaf tin
- Sugar thermometer or infrared thermometer
- Whisk or stand mixer.
Line a tray or leaf tin with cling film.
Put the plums in a pan with the vermouth and 110g of the sugar. 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.
Put the remaining 240g sugar in a pan with 150ml water, and dissolve over a low heat. Boil for 5 mins or until the mixture reaches 120°C on a cooking thermometer.
To make the meringue base, whisk the egg whites until stiff. With the beaters running, slowly pour the sugar mixture onto the egg white, whisking until thick.
In another bowl, softly whip the cream, then gently fold in the plum pulp, biscuits and the meringue. Pour into the tin and top with a neat row of raspberries and a layer of chopped pistachios.
Cover with cling film and freeze for a few hrs until set. (The cling film may push the raspberries into the mousse but that is fine.)
To serve, remove from the freezer 5 mins before slicing into generous portions using a knife that has been sat in some very hot water.