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Roast Plum & Miso Semifreddo | The Brick Kitchen
Ingredients
- Roast Plums
- 500 g stoned, quartered black or red plums + another 4 plums halved for serving
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- Semifreddo Base
- 1/2 cup caster sugar, split in half
- 4 eggs, at room temperature
- 1 1/2 cups cream (heavy cream in the US)
- 1 teaspoon vanilla paste
- 2 tablespoons white miso
- Shortbread Crumble
- 110 g butter, room temperature
- 1/4 cup caster sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 165 g plain flour (1 cup + 2 tablespoons)
- pinch of salt
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