Rhubarb Semifreddo

My endeavours with ice cream continue. This is a semifreddo recipe shared by a colleague who has a habit of taking all sorts of delicacies to us and sharing the recipes. She is one who some days invites us to our educational kitchen at work to taste something she’s baked during a leap hour. Such a joy, such a dear colleague. Such great recipes!

For this semifreddo you will need but no ice cream machine needed.

500 g rhubarb and 1 dl brown sugar, and 1/2 tsp cardamom and 1/4 tsp finely grated ginger, zest of one lime

4 eggs, 1 dl sugar, 2 dl double cream, 100 g meringue

Start with cooking the chopped rhubarb with the sugar. Cook for 5 minutes and add the spices. Let cool.

Separate the egg yolks  and whites. Beat the yolks and the sugar. Whip the cream. Beat the egg whites. Crush the meringue into chunks.

Mix everything together once the rhubarb ‘jam’ has cooled. Refrigerate for 5-6 hrs.

Enjoy!

Advertisements

Leave a comment

Filed under Dessert, Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s