Yes, this rhubarb and pistachio semifreddo recipe is intricate and time-consuming. But rhubarb season is so brief, why not celebrate it with a recipe that goes all out? Semifreddo, which means “half cold,” is a rich frozen dessert comprising a base of egg yolks, sugar, and cream – it has a custardy, mousse-like texture, and it's often compared to the French parfait. Once you get the hang of the basics, it's a rather versatile dolce that can be adjusted according to the season year-round. There's a month of rhubarb season left, so why not make the most out of it with this recipe? Rhubarb and Pistachio Semifreddo RecipePhoto: Riccardo Lettieri, Styling: Beatrice PradaRecipe Joëlle Néderlants
Time 50 minutes + 6 hours of cooling
Ingredients for 8-10 people
13 oz./400 g. fresh cream
1½ cups/280 g. sugar
11 oz./300 g. rhubarb
4 oz./ 100 g pistachios
3 ⅓ Tbsp./50 g egg white
3 large egg yolks
salt
Clean the rhubarb stalks and slice them into chunks. Place them in a saucepan with ½ cup/100 g. sugar. Cook them for about 10 minutes, then blend with the immersion blender and let cool.
Cook ⅔ cup/130 g. sugar in a saucepan, with 1 Tbsp. water. Bring it to 248°F/120°C.Use an electric whisk to whip the egg yolks. While whisking, slowly pour in the cooked sugar. Separately, whip the egg white with 3⅓ Tbsp./50 g of sugar and a pinch of salt, then add it to the yolks. Next, whip the cream and add it to the mixture.
Pour 1⁄3 of the cream and egg mixture in a loaf tin (length 12″/30 cm. in height and 3″ /8 cm. wide). Slightly chop 1⁄3 of the pistachios and add them, then 1⁄3 of the rhubarb smoothie. Use the spoon's handle to mix it a little until the colors take on a variegated effect. Repeat the process two more times with the rest of the ingredients, until the mold is filled. Place in the freezer for at least 6 hours before serving.
Rhubarb and Pistachio Semifreddo
ADV