Plum and almond semifreddo

SERVES 5-6 INGREDIENTS

350g plums, plus a couple more to garnish

½ tsp baking soda

450ml whipping cream

To ensure the plums are clean, wash thoroughly and soak them in baking soda and water for about 10 minutes. Rinse the plums under running water and cut them into small chunks.

Whip the cream with 2 tablespoons of Bonraw Panela Sugar and separately mix the yoghurt with the condensed milk. Add the whipped cream to the yoghurt and condensed milk mixture, mixing from bottom to top, and pour the creamy mixture into an airtight container. Place in the freezer for about 40 minutes. Meanwhile, add about 230g of plums and 2 tablespoons of Bonraw Panela Sugar to a saucepan. Heat over low heat for about 10 minutes, stirring constantly until you get a soft compote.

Let the compote cool in the fridge for about 10 minutes, then add the rest 4 tbsp Bonraw Panela Sugar 250g plain yoghurt

170g condensed milk

30g almond flakes, plus more to garnish

Sprigs of mint to garnish

of the plums and the almond flakes to the compote.

In the meantime, the cream mixture will have thickened slightly. Place a layer of the cream mixture in a loaf pan tin (if you are using a rigid aluminium pan tin, line it with clingfilm – it will be easier to take out the semifreddo when it’s ready to serve). Then, add

a few spoonfuls of cold compote and spread evenly.

Add another layer of cream mixture followed by another layer of plum and almond compote, and continue in this way until all the ingredients are used up. Finally, place in the freezer for at least 4 hours.

After the necessary time, unmold and decorate with plum wedges, almond flakes and fresh mint.