I only have one thing to say to you…
Where have you been all my life?
Sure I’ve had frozen custard and soft-serve, ice cream and frozen yogurt. And probably every variation ever invented of each.
But semifreddo? Never, that is until just a couple months ago; it was a real epiphany when I finally made the discovery.
I was Googling something ice cream or dessert-related (I’d be lying if I said I remember exactly what it was), but in any case, my search brought me to one of my very favorite blogs: Bakers Royale!
If you’re familiar with Naomi’s blog, you already know what a genius she is in the kitchen (and behind a camera lens). I stumbled on her recipe for Raspberry and Chocolate Ripple Semifreddo and immediately started lusting after that creamy-textured treat that had eluded me for so long.
Just about straight away I made my own version: Mocha Caramel Toasted Coconut Semifreddo. It was killer; I’m talking last-meal quality. (Not that I really think about last-meal stuff because I’ve always thought that was a bit morbid. But if I did, this would be on my list for dessert.) I will probably be sharing that recipe on my blog at some point, but until then, here’s a photo of it that I shared on Instagram so you can see just how lusciously creamy the texture really is.
Before I get to that recipe though, I wanted to share something a little more seasonal.
As per usual, I had plums in the fridge and I thought they’d do nicely. I decided to roast them, and then pair them with vanilla and a hint of cardamom. In this recipe, yogurt replaces heavy cream and adds the perfect little bit of tang to make this dessert refreshing.
The real fun starts with the garnishes though. I was going for a little bit of exotic here, so I used sliced bananas, toasted almonds, coconut flakes, and a bit of guava jam. Even just grilled, chopped stone fruit and a drizzle of honey would be great.
This is the perfect dessert to put together for a summer dinner party; you will get all kinds of ooohs and aaahs as you slice it up!
- 1¼ lbs (570 g) plums
- 1 tablespoon canola oil
- 2 large eggs
- 1 large egg yolk
- ¾ cup (150 g) sugar
- 1 cup (245 g) plain, low-fat yogurt
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla bean paste
- ¼ teaspoon ground cardamom
- ⅛ teaspoon sea salt
- Optional garnishes: fresh fruit, toasted nuts, toasted coconut, jam or preserves, etc.
- Line a 9 by 5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
- Preheat oven to 400F. Finely chop 1 plum and reserve it for later. Quarter the rest of the plums and toss them with the oil; spread them out on a large baking sheet. Bake until the plums are tender and golden in spots, about 30 minutes, giving them a stir once halfway through. Cool.
- Meanwhile, add the eggs, egg yolk, and sugar to a bowl fitted over a double boiler. Use a handheld electric beater to beat the mixture until thick and pale yellow, about 5 minutes. Remove from heat and cool (you can place the bowl over a bowl of ice water to speed cooling if you want).
- Process the roasted plums, yogurt, vanilla extract, vanilla bean paste, cardamom, and salt in a food processor or blender and puree until smooth, scraping down the sides as necessary.
- Beat the plum/yogurt mixture to the egg/sugar mixture, and then stir in the reserved chopped plum.
- Cover the bowl with plastic wrap and refrigerate 1 hour.
- Pour the mixture into the prepared loaf pan and freeze until set, 4 to 6 hours, or overnight.
- Right before serving, unmold the semifreddo, top with any garnishes you want, slice, and serve.
The Color of this Semifreddo: This will depend on the color of your plums; my plums were red outside and golden yellow inside, and they resulted in a pale pink semifreddo.