Rhubarb Semifreddo Recipe & Pistachio Cream
Ingredients
  • 1 Chop the rhubarb, put in a pan along with 200g of the sugar, cover and simmer until reduced by half. Blend into a thick purée:
  • 500g of rhubarb
  • 200g of caster sugar
  • 2 Line a 225g loaf tin with 3 or 4 layers of cling film in both directions to ensure a watertight seal:
  • 3 To make the sabayon, whisk the egg yolks, honey and 20g of the sugar together in a bowl over hot water until light and fluffy. It should triple in volume and thicken:
  • 2 egg yolks
  • 30g of honey
  • 20g of caster sugar
  • 4 Semi-whip the cream into soft peaks:
  • 250ml of whipping cream
  • 5 Fold the rhubarb purée into the sabayon, followed by the semi-whipped cream. Place in the lined terrine tin, cover with more cling film and freeze for 2 hours. Soak the gelatine leaves in cold water for 5 minutes to soften:
  • 2 gelatine leaves
  • 6 Gently warm the cream and the pistachio paste together in a pan, add the 2 leaves of gelatine and stir until dissolved:
  • 125ml of single cream
  • 90g of pistachio paste
  • 7 Pour into a bowl to cool, then fold in the crème fraîche:
  • 225g of crème fraîche
  • 8 Place in a covered container in the fridge for 1½ hours to set before use:
  • 9 To make the madeleines, cream together the two sugars with the egg until fluffy and smooth. Pour in the melted butter and honey and continue to mix:
  • 40g of caster sugar
  • 1 tsp Demerara sugar
  • 1 egg
  • 45g of butter
  • 1 tsp honey
  • 10 Scrape the seeds out of the vanilla pod. Mix in the flour, baking powder and vanilla seeds. Leave to rest in the fridge for 2 hours:
  • 1/2 vanilla pod
  • 45g of plain flour
  • 1/2 tsp baking powder
Steps
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