Name: Plum ice cream with wild sage meringue
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: For the ice cream: ,sugar 200g,ripe plums, halved and stoned 12,full-cream milk 2cups,free-range egg yolks 6,cornflour 2T,cream 2cups,For the meringue: ,sugar 200g,wild sage leaves or plain sage a handful,free-range egg whites 4,fresh plums, for serving ,wild sage flowers, for serving

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Pineapple-and-ginger semifreddo

Serves 6

Difficulty Easy

Prep Time 40 minutes, plus overnight freezing time

Cooking Time 10 minutes

Ingredients

4 free-range egg yolks
170 g white sugar
2 t cornflour
40 g ginger, peeled and sliced
2/3 cup pineapple juice
3 T lemon juice
2 T butter
2 cups cream
1 fresh pineapple, peeled and thinly sliced
raspberries, to decorate
desiccated coconut, toasted, to decorate

Method

1. Line a 15 x 7cm loaf tin with two strips of baking paper, covering the base and sides. Make sure the sides overlap to make it easy remove the semifreddo from the tin once it’s set.
2. Place the egg yolks, 150 g of the sugar, cornflour, ginger, pineapple and lemon juice in a saucepan and bring to a boil over a medium heat, whisking until thickened. Remove from the heat and stir in the butter.
3. Strain into a jug and allow to cool.
4. Whip the cream until stiff peaks form, then fold into the cooled pineapple mixture until combined. Do not overmix as this
will deflate the air in the cream.
5. Heat the remaining sugar and 2 T water until the sugar has dissolved. Briefly immerse the pineapple slices in the syrup. Line the base and sides of the tin with the sliced pineapple.
6. Pour the cream-and-pineapple mixture into the tin and level out. Cover with clingwrap.
7. Freeze for at least 6 hours, but preferably overnight. Remove the clingwrap, place a serving dish on the tin and invert.
8. Remove the baking paper. Decorate with the raspberries and toasted coconut.

Cook’s note: You can use a round 26 cm loose-bottomed cake tin lined with baking paper or clingwrap, making sure that the bottom and the sides are fully covered to create a cake shape.

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This is a test recipe

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Ingredients

Method