Recipe Tip: Strawberry and Rhubarb Semifreddo
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Ice cream, cake, dessert – a semifreddo is all of these things. Here is our seasonal strawberry and rhubarb recipe.
- 200 grhubarb
- 300 gstrawberries
- 4 tablespoonhoney
- 2 tablespoonsoft butter
- 5egg yolks
- 150 gsugar
- 500 mlwhipping cream
- 100 gsalted pistachios
Step 1Preheat your oven and grill. Line a baking tray with baking paper and arrange the rhubarb and strawberries on it. Mix butter and honey and brush the fruit with it.
Step 2Grill in the oven until the rhubarb is slightly caramlised and strawberries are soft. This takes around 6 minutes, turn over half way. Take roughly a quarter of the fruit und blend it with some of the free-running juice. Set the rest aside for later.
Step 3In a bowl, whisk the egg yolks and sugar until the mixture is light and fluffy. Whip the cream until stiff. Gently mix the egg mixture, cream and blended rhubarb, pour into a dish and place in the freezer until frozen through, at least 2 hours, even better overnight.
Step 4Remove 30 minutes before serving to allow the semifreddo to slightly defrost, so it is easier to release the semifreddo and serve it on a plate.
Step 5Chop the remaining rhubarb. Garnish semifreddo with rhubarb-strawberry mixture and roughly chopped salted pistachios. Ready to serve.