Dear lord, the heat! After the torrential rains of late June, the sunny skies are a blessing, but how I wouldn't love to be on a lake most days right now! A vacation to slightly cooler, Northwesternly climates is just around the bend. So in the meantime we make due with some chilly desserts to beat the heat. A batch of beer ice (recipe coming soon, I swear...) left me with several egg whites to use up. And this semifreddo recipe had just happened to catch my eye a few days earlier.
I have a soft spot in my heart for plums and plum jams. For years, Gramma made the most amazing jam out of fruit from her backyard. The nostalgia was worth the brief time standing over that simmering fruit in a scalding hot kitchen.
adapted from bon appetit
1 1/2 pounds red plums, pitted and cut into chunks
1 black cardamom pod, crushed
1 cup sugar, divided
3 large egg whites
1/2 teaspoon vanilla extract
1 cup chilled heavy