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Ingredients
- 3 1/2 cups chopped fresh (or frozen) rhubarb, about 350 g
- 3/4 cup chopped fresh strawberries
- 1 cup sugar, divided
- 3 tbsp limoncello liqueur
- 4 egg yolks
- 1/3 cup milk
- 1 tsp vanilla
- 2 cups whipping cream
Details
Servings 10
Preparation time 35mins
Preparation
Step 1
Line the bottom and sides of a 9 x 5" loaf pan with 2 large overlapping pieces of plastic wrap; leaving some wrap hanging over sides of pan. Keep prepared pan in freezer until ready to use.
Combine rhubarb with strawberries, 1/2 cup sugar and limoncello in a medium saucepan and set over medium-high. Stir until sugar melts and mixture starts to simmer, about 5 minutes. Reduce head to medium-low. Simmer, uncovered, stirring occasionally, until thick and saucy, about 10 minutes. Pour into a wide shallow dish. Chill in freezer until cold, about 1 hour.
Fill the bottom of a medium double boiler with 1" of water. Bring to a simmer over medium, then reduce to medium-low. Whisk egg yolks with milk and vanilla in top of double boiler. Whisk constantly, gradually adding remaining 1/2 cup sugar, until blended. Continue whisking vigorously until custard turns pale yellow and is thick enough to coat a spoon, 4 to 5 minutes. Remove from heat and cover surface with plastic wrap to prevent a skin from forming. Refrigerate until chilled, about 1 hour.
Beat whipping cream in a large bowl, using an electric mixer on medium-high, until stiff peaks form when beaters are lifted, 2 to 3 minutes. Stir a quarter of cream into chilled custard mixture. Gently fold in remaining cream until blended and no streaks remain. scrap into prepared pan. Dollop rhubarb mixture overtop, reserving 1 cup for serving. Using the flat end of large skewer in a circular motion, swirl the layers together. Cover surface with plastic overhang. Freeze until firm, about 4 hours or overnight.
Peel back plastic wrap from semifreddo. Invert onto a platter, then remove and discard wrap. Let stand at room temperature until semifreddo is soft enough to slice, about 5 minutes. Cut into slices to serve, and spoon reserved sauce overtop.
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