- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Indulge in the captivating allure of black plum and caramelised white chocolate semifreddo, a frozen delight that harmonises rich flavours in every luscious spoonful.
- Makes2, 2L
- Cook time50 minutes
- Prep time20 minutes, + cooling, chilling, 20 mins standing & overnight freezing time
Ingredients
- 400g Coles Belgain White Chocolate, finely chopped
- 600ml thickened cream
- 200g sour cream
- Pinch of salt
- 4 free-range egg yolks
- 1/4 cup (55g) caster sugar
- Mini waffles, to serve
Black plum compote
- 6 black plums, halved, stoned
- 1 cup (220g) caster sugar
- 2 oranges, juiced
- 2 lemons, juiced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. To make the black plum compote, combine the plum, sugar, orange juice and lemon juice in a small roasting pan. Set aside for 15 mins or until plums release their juices. Roast for 25-30 mins or until tender. Set aside to cool. Place half the plum mixture in a food processor and process until smooth. Place remaining plum mixture in a container in the fridge until required.
Step 2
Meanwhile, line a baking tray with baking paper. Place chocolate in an even layer on the lined tray. Bake for 5-7 mins or until chocolate caramelises around the edges. Use a spatula or palette knife to stir and spread chocolate on the tray. Return to oven and bake for 5-7 mins or until evenly caramelised. Reserve one-third of the chocolate in a bowl.
Step 3
Place cream, sour cream and salt in a saucepan over medium-high heat and bring to a simmer. Remove from heat. Add remaining chocolate. Set aside for 5 mins. Return cream mixture to heat and whisk until smooth. Transfer to a container. Cover and place in fridge overnight to set.
Step 4
Use an electric mixer to whisk the cream mixture in a bowl until soft peaks form. Place in the fridge until required.
Step 5
Place the egg yolks, sugar and 2 tbs water in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk for 4-5 mins or until a ribbon trail forms when whisk is lifted. Transfer to a bowl and use clean beaters of an electric mixer to beat until cooled to room temperature. Add the cream mixture and beat until combined. Crumble reserved chocolate into pieces and add half to cream mixture. Add some plum compote and gently fold to marble.
Step 6
Spoon the cream mixture into a metal container. Cover and place in the freezer overnight or until firm.
Step 7
Divide the semifreddo among bowls. Serve with mini waffles, remaining compote and reserved plum mixture.
Recipe tip
COOK. STORE. SAVE.
Use it up: Don’t discard those egg whites – use them to make the eggy wrap using the recipe at coles.com.au/breakfastwraps.
Black plum and caramelised white chocolate semifreddo
- Makes2, 2L
- Cook time50 minutes
- Prep time20 minutes, + cooling, chilling, 20 mins standing & overnight freezing time
Ingredients
- 400g Coles Belgain White Chocolate, finely chopped
- 600ml thickened cream
- 200g sour cream
- Pinch of salt
- 4 free-range egg yolks
- 1/4 cup (55g) caster sugar
- Mini waffles, to serve
Black plum compote
- 6 black plums, halved, stoned
- 1 cup (220g) caster sugar
- 2 oranges, juiced
- 2 lemons, juiced
Description
Indulge in the captivating allure of black plum and caramelised white chocolate semifreddo, a frozen delight that harmonises rich flavours in every luscious spoonful.
Method
Step 1
Preheat oven to 180°C. To make the black plum compote, combine the plum, sugar, orange juice and lemon juice in a small roasting pan. Set aside for 15 mins or until plums release their juices. Roast for 25-30 mins or until tender. Set aside to cool. Place half the plum mixture in a food processor and process until smooth. Place remaining plum mixture in a container in the fridge until required.
Step 2
Meanwhile, line a baking tray with baking paper. Place chocolate in an even layer on the lined tray. Bake for 5-7 mins or until chocolate caramelises around the edges. Use a spatula or palette knife to stir and spread chocolate on the tray. Return to oven and bake for 5-7 mins or until evenly caramelised. Reserve one-third of the chocolate in a bowl.
Step 3
Place cream, sour cream and salt in a saucepan over medium-high heat and bring to a simmer. Remove from heat. Add remaining chocolate. Set aside for 5 mins. Return cream mixture to heat and whisk until smooth. Transfer to a container. Cover and place in fridge overnight to set.
Step 4
Use an electric mixer to whisk the cream mixture in a bowl until soft peaks form. Place in the fridge until required.
Step 5
Place the egg yolks, sugar and 2 tbs water in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk for 4-5 mins or until a ribbon trail forms when whisk is lifted. Transfer to a bowl and use clean beaters of an electric mixer to beat until cooled to room temperature. Add the cream mixture and beat until combined. Crumble reserved chocolate into pieces and add half to cream mixture. Add some plum compote and gently fold to marble.
Step 6
Spoon the cream mixture into a metal container. Cover and place in the freezer overnight or until firm.
Step 7
Divide the semifreddo among bowls. Serve with mini waffles, remaining compote and reserved plum mixture.