Amaretti frozen yogurt with roasted plums

Instructions

1. Preheat the oven to 190°C, fan 170°C, gas mark 5 and line a large baking tray with baking paper. Line a 900g loaf tin with cling film, leaving a bit of overhang.
2. Put the plums on the prepared tray and mist with cooking spray. Roast for 12-15 minutes until tender.
3. Let cool, then transfer half to an airtight container and set aside until needed. Remove and discard the skins from the remaining plums, then use a stick blender or fork to make a purée.
4. Add the yogurt, agave syrup and vanilla extract and stir to combine. Pour into an ice-cream machine, and churn to manufacturer’s instructions. Alternatively, put into a freezer container, cover and freeze. After 1-2 hours, remove from the freezer and stir with a fork to break up any ice crystals. Return to the freezer and repeat once more.
5. Pour half the mixture into the lined tin, then scatter over the biscuits. Top with the remaining mixture, and cover with the overhanging cling film. Freeze until required.
6. To serve, remove from the freezer and leave to soften for a few minutes. Cut into thick slices and serve with the plums.