Microwave the plums left over from umeshu for 3-5 minutes in a silicon steamer to soften them.
Cool, remove the pits and mince. Soak the plums in the umeshu. The plums in the photo are too big, so please cut them into smaller pieces.
Stir the cream cheese, brought to room temperature, until it's smooth and creamy.
Add the sugar to the heavy cream and whip until soft peaks form, then combine it with the cream cheese.
Add the chopped plums, nuts, and the chocolate bar to the mixture in Step 4. (Lightly crush the nuts and the chocolate bar while still in the packages.)
Spread it into a container and freeze.
Slice into 1-2 cm slices and it's ready to eat.
These are the mixed nuts I used. This time I used dark chocolate, but white chocolate is also delicious!
Story Behind this Recipe
I had some leftover plums from umeshu that I didn't know what to do with, so I added them into cassata. It tasted even better than I expected, so I uploaded the recipe. I love cassata, but I'm not crazy about dried fruits, so I like this recipe better.
Freeze until the plums are slightly frozen, but soft. If you want to retain the texture of the plums, cut them bigger. You don't need to chop the nuts finely, since you'll be slicing the cassata when serving. Another liquor can be used instead of umeshu.