Plum and caramelised chocolate semifreddo

Caramelised chocolate

• 80 g white chocolate, broken into pieces
• 30 g shelled unsalted pistachio nuts

Plum compote

• 400 g fresh blood plums (approx. 4-5), stones removed, cut into 1 cm wedges
• 20 g freshly squeezed lemon juice
• 100 g white sugar

Sabayon cream

• 6 egg yolks
• 100 g white sugar
• 30 g sweet wine of choice
• 600 g pouring (whipping) cream
• 250 g mascarpone cheese
• 1 tsp vanilla bean extract

Pistachio chocolate bark

• 100 g white chocolate, broken into pieces
• 2 tbsp shelled unsalted pistachio nuts, roughly chopped