No-bake strawberry vanilla slices
So delicious, so simple, and so beautiful! Best of all, there’s no need to even switch on the...
Strawberry and Rhubarb Semifreddo
Ice cream, cake, dessert – a semifreddo is all of these things. Here is our seasonal strawberry and rhubarb recipe.
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | rhubarb | |
| 300 | strawberries | |
| 4 | tablespoon(s) | honey |
| 2 | tablespoon(s) | soft butter |
| 5 | egg yolks | |
| 150 | sugar | |
| 500 | whipping cream | |
| 100 | salted pistachios | |
- Preheat 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.
- Grill 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.
- In 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.
- Remove 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.
- Chop the remaining rhubarb. Garnish semifreddo with rhubarb-strawberry mixture and roughly chopped salted pistachios. Ready to serve.
