Plum Semifreddo

(Serves 10-12)

250g mascarpone

4 eggs

500ml cream whipped to soft peak

100g sugar

1 vanilla bean, scraped

Roast Plums

700g plums, cut into quarters

80mls maple syrup

40mls balsamic vinegar or pomegranate molasses

6 extra plums, cut in half to roast to serve

Roast Plums
 

Combine the plums, maple syrup and balsamic in a bowl and toss to coat, then place on a lined baking tray and roast for 20- 30 minutes until tender and starting to break apart. Remove and set aside to cool. Mash roughly until partly pureed, leaving some chunks.
 

Semifreddo Base

Whisk the egg yolks and sugar until light and creamy, and fold in the mascarpone. Fold in the whipped cream and plum puree. Whip the egg whites to soft peak and fold into the cream mix. Pour into a lined loaf tin and place in the freezer to set for at least 12 hours. Roast extra plums with a good drizzle of maple syrup and balsamic vinegar until tender. Un-mould the semifreddo and arrange on a long platter. Garnish with extra roasted plums and serve.