Plum and Disaronno Semifreddo

METHOD
Wash, half and remove stones from the plums, place in a pan with three tablespoons of water and 150g of the sugar and stew over a medium heat until soft. Remove from the heat and pass through a sieve to remove the skins and allow to cool. Place the remaining sugar into another pan with the 185ml of water and dissolve over a low heat, then boil for about 5-6 minutes.

Now to bring it all together. Whisk the egg whites until stiff with an electric mixer and very carefully pour the sugar and water mix into the whites until thick.

Now whip the double cream until it just starts to thicken and then gently fold in the Disaronno, the plum mix, the meringue and the biscuits. Simply pour the mix into a cling film lined loaf tin, and freeze for a good few hours to set. When you are ready to serve, remove from the tin and slice.

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