Plum–Black Pepper Yogurt Semifreddo

Name: Plum–Black Pepper Yogurt Semifreddo
Yield: 6–8 servings
Ingredients: 5 medium plums, peeled, coarsely chopped (about 3½ cups); ⅓ cup (67 g) granulated sugar; 1 Tbsp. fresh lemon juice; Kosher salt; ½ tsp. freshly ground black pepper; 1 cup sweetened condensed milk; ½ cup plain whole-milk Greek yogurt or labneh; ½ tsp. vanilla extract; 1 oz. bittersweet chocolate, finely chopped; 2 cups heavy cream

By Kendra Vaculin

July 5, 2022

Overhead shot of semifreddo swirled with ribbons of plum being scooped out of a tray.

Photograph by Scott Semler, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

Juicy plums and warm black pepper create the final component in this scoopable dessert: a fruity ribbon (with just the slightest kick) that swirls through the creamy semifreddo. This version of semifreddo comes together like a no-churn ice cream, using yogurt or labneh (instead of eggs) as a base. Beating heavy cream to stiff peaks and gently folding it in makes the mixture light and scoopable.

Mix up the fruit and spices with these other combinations: Raspberry-Cardamom Yogurt Semifreddo and Mango-Sumac Yogurt Semifreddo.