Semifreddo with Rosewater Poached Plums

Serves 8

“DESSERTS ARE THE FAIRY TALES OF THE KITCHEN.” TERRI GUILLEMETS

1 cup caster sugar

6 egg whites

½ cup caster sugar (extra) Red food colouring 300ml thickened cream 300ml sour cream

½ cup pistachio kernels,

roughly chopped

1 cup white sugar

ROSEWATER POACHED PLUMS

1 tsp rosewater

16 plums of choice 250g dark chocolate, broken

into pieces

Grease and line a 6-cup-capacity loaf pan with plastic wrap. Put 1 cup of caster sugar and ½ cup water in a heavy-based saucepan over low heat. Stir until sugar dissolves and mix comes to the boil. Simmer for 10 minutes or until liquid becomes thick and syrupy without colouring.

Put egg whites and caster sugar (½ cup) in the small bowl of an electric beater. Beat until thick and glossy. At medium speed, add syrup in a steady stream until well combined.

Continue to beat, adding food colouring until meringue mixture is the required colour. Put bowl of meringue mixture in the fridge to cool completely.

Using an electric beater, beat thickened cream until soft peaks form. Fold sour cream into beaten cream until well combined.

Add cream mix and pistachios to meringue mixture. Using a large metal spoon gently stir until well combined. Spoon into prepared loaf pan. Cover with plastic wrap and freeze overnight.

To make rosewater poached plums, put white sugar, ½ cup water and rosewater in saucepan. Stir over medium heat until sugar dissolves and mixture comes to the boil. Reduce heat to low. Add plums and simmer for 2 minutes. Turn plums over and simmer for a further 2 minutes. Spoon plums into a large bowl. Cool syrup.

Pour cooled syrup over plums then refrigerate. Invert semifreddo onto a serving platter. Remove plastic wrap. Decorate with plums and syrup and serve.