Semifreddo with Rosewater Poached Plums


Semifreddo with Rosewater Poached Plums

Semifreddo with Rosewater Poached Plums. Impress dinner guests with this chic semifreddo dessert, dressed with a refreshing rosewater and plum syrup. 

Semifreddo with Rosewater Poached Plums

In season ingredient: Plums

Serves 4-6



1 cup caster sugar

6 egg whites

½ cup caster sugar (extra)

red food colouring

300ml thickened cream

300ml sour cream

½ cup pistachio kernels, roughly chopped

1 cup white sugar

1 tsp rosewater

16 plums of choice

250g dark chocolate, broken into pieces



  1. Grease and line a 6-cup-capacity loaf pan with plastic wrap.
  2. Put caster sugar and ½ cup water in a heavy-based saucepan over low heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 10 minutes or until liquid becomes thick and syrupy without colouring.
  3. Meanwhile, put egg whites and caster sugar (extra) in the small bowl of an electric beater. Beat until thick and glossy. At medium speed, add syrup in a steady stream until well combined.
  4. Continue to beat, adding food colouring until meringue mixture is the required colour. Put the bowl of meringue mixture in the fridge to cool completely.
  5. Using an electric beater, beat thickened cream until soft peaks form. Gently fold sour cream into beaten cream until well combined.
  6. Add cream mixture and pistachios to meringue mixture. Using a large metal spoon gently stir until well combined. Spoon into prepared loaf pan. Cover with plastic wrap and freeze overnight.
  7. Put white sugar, ½ cup water and rosewater in a saucepan. Stir over medium heat until sugar dissolves and mixture comes to the boil. Reduce heat to low. Add plums and simmer for 2 minutes. Turn plums over and simmer for a further 2 minutes. Spoon plums into a large bowl. Cool syrup.
  8. Pour cooled syrup over plums then refrigerate. Invert semifreddo onto a serving platter. Remove plastic wrap. Decorate with plums and syrup and serve.


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