500ml cream whipped to soft peak
1 vanilla bean, scraped
700g plums, cut into quarters
80mls maple syrup
40mls balsamic vinegar or pomegranate molasses
6 extra plums, cut in half to roast to serve
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.
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.