Strawberry and Rhubarb Semifreddo
Strawberry and Rhubarb Semifreddo
Foodstyling: Gitte Jakobsen | ©Lena Staal
Strawberry and Rhubarb Semifreddo
Foodstyling: Gitte Jakobsen | ©Lena Staal
Ingredients (Serves 4)
200
g
rhubarb
300
g
strawberries
4
tablespoon
honey
2
tablespoon
soft butter
5
egg yolks
150
g
sugar
500
ml
whipping cream
100
g
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.
