Sarah's Seasonal Recipes
Ginger Rhubarb Semifreddo
A
semifreddo is like ice cream but made without an ice cream maker
(usually in a loaf pan), and it involves whole eggs instead of just
the yolks (so, no whites remaining, daring you to make meringues).
It is rich, decadent, and infinitely variable. This version is a new
way to enjoy rhubarb!
This is not a difficult dish to make, but it does take time for things to chill and set. It's best to start it the day before you want to serve it, or the custard and the fruit preparation can be done several days ahead.
You will need:
4-5 cups diced rhubarb (about 6-7 stalks)
2 1/2 cups sugar
2/3 cup water
1/2 cup candied ginger, finely diced
1/4 cup white wine (note: very little of this makes it into the
dish, it is mostly for flavour. You can use water but use more
ginger if you do, because it will dilute the ginger flavour.)
1 1/3 cups milk
4 eggs
4 tbsp sugar
1 tsp cornstarch
dash vanilla
1 cup whipping cream
The semifreddo is made in three parts - the fruit preparation, the custard, and the combined result.
Fruit preparation
Bring the sugar and water to a boil, add the rhubarb, return to a boil and simmer for one minute. Remove from the heat and let stand overnight in the pot. In the morning, carefully drain the syrup off and save it. Don't stir or agitate or the rhubarb will fall apart. Gently spread the rhubarb out on a parchment-lined baking sheet and put it in the freezer.
Put the ginger in a small bowl and pour the wine over it. Let it sit
for several hours, until the ginger is soft. Strain (you can add the
resulting syrup to the rhubarb syrup).
Custard
Heat the milk in a saucepan over medium heat until just below
simmering (when a "skin" starts to form). While it's heating,
separate the eggs. Place the yolks in a medium-sized bowl and add
the 4 tbsp sugar and the cornstarch. Whisk to combine. When the milk
is hot, pour it VERY SLOWLY into the egg mixture, whisking
furiously. After about half the milk has been added, you can add the
rest all at once, but keep whisking. Transfer the mixture back to
the saucepan, switch to a broad wooden spatula, and stir constantly
until thickened (keep the saucepan at medium heat). Remove from
heat, pour into a fridge-friendly container, and cover the top with
plastic wrap. Refrigerate until cold (preferably overnight).
Combining
Whip cream. When cream is almost whipped, add about 1/3 cup of
the rhubarb syrup very slowly as the mixer is running. Fold in the
custard mixture.
Beat egg whites until stiff peaks form. Fold in the cream/custard
mixture.
Mix together the ginger and the frozen rhubarb pieces (breaking up
as necessary). Fold these very carefully into the custard mixture.
Pour the mixture into a large loaf pan completely lined with plastic
wrap. Fold the plastic wrap gently over the top and freeze for
at least 6 hours.
Remove from freezer 15 minutes before serving. Unwrap and slice to
serve.
TIP: Don't discard the unused
rhubarb-flavoured syrup! It's fabulous mixed with club soda or tonic
water (and gin!) for a refreshing drink.
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