Armando Percuoco

Semifreddo with prunes

Serves 6

Ingredients

24 prunes, pitted
21/2 cups water
1/2 lemon
6 egg yolks
11/4 cups sugar
41/2 cups light cream (1.125 litres)
60g unsalted pistachio nuts, shelled and chopped
5 amaretti biscuits, crushed
3 cups water
6 tablespoons brandy
extra pistachio nuts for garnish

Method

Gently simmer prunes in 21/2 cups of water for 1 hour in a large pan with lemon and 3/4 cup sugar.

Allow to cool. Discard lemon, separate prunes and juice and set aside.

Thoroughly blend egg yolks with 1/2 cup sugar.

Beat cream until fairly stiff and fold in egg yolk mixture.

Fold in pistachio nuts, amaretti and brandy.

Line a large and deep rectangular container with greaseproof paper.

Pour in 1/3 cream mixture. Layer mixture with 1/2 the prunes. Pour in another third of cream and layer with remaining prunes. Cover with rest of cream mixture.

Freeze for at least 4 hours.

To make the syrup, in a saucepan, add 3 cups of water and remaining sugar to the prune juice.

Reduce over medium heat for 10 minutes to form a syrup. Allow to cool.

When ready to serve dessert, pour a little sauce in a half moon on each plate.

Remove semifreddo from freezer and its container.

Slice and place on plate. Decorate with pistachio nuts.