Plum–Black Pepper Yogurt Semifreddo

Directions

1. 1
   Cook 5 medium plums, peeled, coarsely chopped (about 3½ cups), ⅓ cup (67 g) granulated sugar, 1 Tbsp. fresh lemon juice, and a pinch of kosher salt in a medium saucepan over medium heat, stirring often and smashing fruit with a wooden spoon, until thick and jammy, 15–18 minutes. Using an immersion blender (or transferring to a standard blender), blend until smooth; stir in ½ tsp. freshly ground black pepper.
2. 2
   Let plum purée cool.
3. 3
   Whisk 1 cup sweetened condensed milk, ½ cup plain whole-milk Greek yogurt or labneh, ½ tsp. vanilla extract, and a big pinch of salt in a medium bowl to combine, then stir in 1 oz. bittersweet chocolate, finely chopped.
4. 4
   Using an electric mixer on medium-high, beat 2 cups heavy cream in a small bowl until stiff peaks form.
5. 5
   Transfer 1 cup whipped cream to bowl with yogurt mixture and gently fold to combine. Scrape yogurt mixture into bowl with remaining whipped cream and gently fold to combine (be careful; you don’t want to deflate the cream).
6. 6
   Transfer a third of cream mixture to a 9x5" loaf pan and spread into an even layer. Top with a third of plum purée and swirl to create ribbons and pockets of purée throughout cream mixture. Repeat process of layering and swirling 2 more times, dividing remaining cream mixture and plum purée evenly between layers. Smooth surface and cover tightly with plastic wrap. Freeze until solid, at least 8 hours.
7. 7
   Let semifreddo sit at room temperature 10 minutes before scooping into bowls.
8. 8
   Do ahead: Semifreddo can be made 5 days ahead. Keep frozen.