Plum and almond semifreddo
YOU WILL NEED
350g plums, plus extra to serve 450ml double cream 4 tbsp panela sugar 250g plain yogurt 170g condensed milk 30g flaked almonds, plus extra to serve
DIRECTIONS
■ Destone the plums and cut into small chunks. Whip the cream with 2 tbsp panela sugar. In a separate bowl, mix the yogurt with the condensed milk.
■ Add the whipped cream to the yogurt mixture and stir to combine. Transfer into an airtight container and freeze for 40 minutes.
■ Meanwhile, add around 230g plums and 2 tbsp panela sugar to a saucepan. Heat over a low heat for 10 minutes until you get a soft compote. Cool in the fridge for 10 minutes. Once cooled, stir in the remaining plums and the flaked almonds.
■ Remove the cream mixture from the freezer. Place a layer into a loaf tin lined with cling film. Add a few spoonfuls of the plum compote on top. Repeat the layers until the tin is full. Freeze for at least 4 hours. Serve with plum slices and flaked almonds.
Recipe and image courtesy of Bonraw, bonrawfoods.com