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Bon Appétit

Plum Semifreddo

By Susan Spungen

4.8

(6)

Image may contain Confectionery Food Sweets Ice Cream Creme Dessert and Cream
Marcus Nilsson

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

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