Dessertsbonappetit3.8
Plum–Black Pepper Yogurt Semifreddo
Swirls of sweet, jammy plum make their way into every bite of this easy, no-churn frozen dessert.
👥 6 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●wooden spoon
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Cook 5 medium plums, peeled, coarsely chopped (about 3½ cups), ⅓ cup (67 g) granulated sugar, 1 Tbsp. fresh lemon juice, and a pinch of kosher salt in a medium saucepan over medium heat, stirring often and smashing fruit with a wooden spoon, until thick and jammy, 15–⏱️ 18 minutes. Using an immersion blender (or transferring to a standard blender), blend until smooth; stir in ½ tsp. freshly ground black pepper. Let plum purée cool.
medium plums, peeled, coarsely chopped (about 3½ cups)5. fresh lemon juice1 TbspKosher salt
2
Whisk 1 cup sweetened condensed milk, ½ cup plain whole-milk Greek yogurt or labneh, ½ tsp. vanilla extract, and a big pinch of salt in a medium bowl to combine, then stir in 1 oz. bittersweet chocolate, finely chopped.
sweetened condensed milk1 cup. bittersweet chocolate, finely chopped1 oz
3
Using an electric mixer on medium-high, beat 2 cups heavy cream in a small bowl until stiff peaks form. Transfer 1 cup whipped cream to bowl with yogurt mixture and gently fold to combine. Scrape yogurt mixture into bowl with remaining whipped cream and gently fold to combine (be careful; you don’t want to deflate the cream).
heavy cream2 cups
4
Transfer a third of cream mixture to a 9x5" loaf pan and spread into an even layer. Top with a third of plum purée and swirl to create ribbons and pockets of purée throughout cream mixture. Repeat process of layering and swirling 2 more times, dividing remaining cream mixture and plum purée evenly between layers. Smooth surface and cover tightly with plastic wrap. Freeze until solid, at least ⏱️ 8 hours.
5
Let semifreddo sit at room temperature ⏱️ 10 minutes before scooping into bowls. Do ahead: Semifreddo can be made 5 days ahead. Keep frozen.
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