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Goat cheese semifreddo, poached Niagara yellow plums

BT Toronto | posted Tuesday, Sep 24th, 2013

Goat cheese semifreddo, poached Niagara yellow plums



  • 9oz / 250gm soft goat cheese
  • 5 tsp / 25 mls milk
  • 2oz / 60gm cream cheese
  • ½ vanilla pod or ¼ tsp vanilla essence
  • 2 eggs
  • 2oz / 60 gm caster (Bakers) sugar
  • 1 gelatine leaf
  • 250ml / 1 cup 35% cream


  • 6 p/c Plums cut in half and stone removed
  • 9oz / 250gmSugar
  • 9oz / 250ml water


  1. This recipe is well worth the time to prepare, the end result is a semifreddo that is not too sweet and is balanced well with the poached plums. In a mixer with a paddle attachment mix the goat cheese, cream cheese and vanilla beans together until smooth. Place the eggs in a mixer with a whisk attachment and add 1 teaspoon of sugar and whisk until doubled in size.
  2.  In a pot, add the rest of the sugar and bring up to a boil (118C). Slowly pour this over the above egg mixture and whisk for 4 minutes and set aside.
  3. Place the Gelatine leaf in cold water until it softens. Bring 100ml of the 35% cream to a boil and add the Softened gelatine leaf to this to dissolve. Whisk the rest of the 35% cream to a soft peak.
  4.  Fold the gelatine mix in with the cream cheese, slowly fold the egg mix in and lastly fold in the Whipped cream.You can freeze into moulds or place in a zip lock bag.

Poached Niagara Yellow Plums

  1. Bring water and sugar to a boil, reduce to the lowest heat setting and add the plums. Plums will take about 15 minutes to poach.

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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