Plum and amaretto semifreddo
- 450 ripe purple plums halved and stoned
- 350 gr caster sugar
- Two large egg whites
- 300 ml double cream
- 1 tbsp Disaronno liqueur
- 85 gr soft amaretti biscuits, roughly broken up
Line a 30×20 cm tray with cling film. Put the plums in a pan with 2 tbsp water and 110 gr of the sugar. Cover with a lid and stew over a medium heat for ten minutes until soft. Allow to cool slightly, and then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool. Put the remaining sugar in a pan with 150 ml water, and dissolve over a low heat. Boil for five minutes 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, carefully pour the sugar mixture onto the egg white, whisking until thick. In another bowl, softly whip the cream, and then gently fold in the liqueur, plum pulp, biscuits and the meringue. Pour into the thin, cover with cling film and freeze for a few hrs until set. To serve, remove from the freezer 5 minutes before scooping into balls.