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Monday, June 24

Plum semifreddo

Licking the bowl and spatula clean while I wait for the semifreddo to freeze.
Plums, red, cut into chunks
1 ½ pounds
Cardamom, ground
½ teaspoon
1/3 cup +
2/3 cup
Salt, kosher
2 pinches
3 whites
Vanilla extract
½ teaspoon
Cream, heavy, chilled
1 cup
  1. In a medium saucepan over medium heat, combine the plums, cardamom, 1/3 cup of sugar, and salt. 
  2. Cover, and cook, stirring occasionally, until the plums release their juices, about 5 minutes. 
  3. Uncover, and continue cooking until the plums soften and start to fall apart, 6 to 8 minutes longer; let cool slightly. 
  4. Purée in a blender until very smooth. 
  5. Strain through a fine-mesh sieve into a medium bowl, pressing the solids; let cool. 
  6. Reserve 1 cup of purée for serving. 
  7. In an electric mixer bowl over a pot of simmering water (do not touch the water!), whisk together the egg whites, pinch of salt, and remaining 2/3 cup of sugar; whisk constantly until the sugar dissolves, and the mixture is warm to touch, about 4 minutes. 
  8. Transfer the bowl to the mixer stand, add vanilla, and beat until tripled in volume, glossy, and completely cool, about 10 minutes. 
  9. Using a hand-held electric beater, whip the cream in a medium bowl until soft peaks form. 
  10. Fold one-third of the cream into the egg mixture until just combined. 
  11. Fold in remaining cream until combined. 
  12. Fold in plum purée until large streaks appear throughout (don’t overdo it!). 
  13. Transfer to a springform loaf pan, and cover with plastic wrap. 
  14. Freeze until firm, at least 8 hours. 
  15. Cut into 1-inch wedges, let set at room temperature for 5 minutes, and serve with reserved purée.
Recipe from Bon Appétit, July 2013.

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