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.