Rhubarb semifreddo and pistachio cream with a honey madeleine

Name: Rhubarb semifreddo and pistachio cream with a honey madeleine
Total time: 1 h
Ingredients: 500g of rhubarb; 220g of caster sugar; 2 egg yolks; 30g of honey; 250ml of whipping cream; 90g of pistachio paste; 2 gelatine leaves; 125ml of single cream; 225g of crème fraîche; 1 tsp honey; 40g of caster sugar; 1 tsp Demerara sugar; 1 egg; 45g of butter, melted plus extra for greasing; 1/2 vanilla pod; 45g of plain flour, plus extra for dusting; 1/2 tsp baking powder

by Frances Atkins

Item 1 of 1

Dessert
medium
4
60 minutes

★ ★ ★ ★ ★

Not yet rated

An aesthetically impressive rhubarb semifreddo recipe from Frances Atkins. Make sure that you have the correct tray before you launch into making these traditional French scalloped cakes - the magical allure of madeleines is in their shape. Our collection of rhubarb recipes features a selection of recipes using this ingredient.

First published in 2015

discover more:

Ingredients

Metric

Imperial

Rhubarb semifreddo

500g of rhubarb
220g of caster sugar
2 egg yolks
30g of honey
250ml of whipping cream

Pistachio cream

90g of pistachio paste
2 gelatine leaves
125ml of single cream
225g of crème fraîche

Honey madeleines

1 tsp honey
40g of caster sugar
1 tsp Demerara sugar
1 egg
45g of butter, melted plus extra for greasing
1/2 vanilla pod
45g of plain flour, plus extra for dusting
1/2 tsp baking powder

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

225g loaf tin
Madeleines tray

Method

Chop the rhubarb, put in a pan along with 200g of the sugar, cover and simmer until reduced by half. Blend into a thick purée

500g of rhubarb
200g of caster sugar

Line a 225g loaf tin with 3 or 4 layers of cling film in both directions to ensure a watertight seal

To make the sabayon, whisk the egg yolks, honey and 20g of the sugar together in a bowl over hot water until light and fluffy. It should triple in volume and thicken

2 egg yolks
30g of honey
20g of caster sugar

Semi-whip the cream into soft peaks

250ml of whipping cream

Fold the rhubarb purée into the sabayon, followed by the semi-whipped cream. Place in the lined terrine tin, cover with more cling film and freeze for 2 hours. Soak the gelatine leaves in cold water for 5 minutes to soften

2 gelatine leaves

Gently warm the cream and the pistachio paste together in a pan, add the 2 leaves of gelatine and stir until dissolved

125ml of single cream
90g of pistachio paste

Pour into a bowl to cool, then fold in the crème fraîche

225g of crème fraîche

Place in a covered container in the fridge for 1½ hours to set before use

To make the madeleines, cream together the two sugars with the egg until fluffy and smooth. Pour in the melted butter and honey and continue to mix

40g of caster sugar
1 tsp Demerara sugar
1 egg
45g of butter
1 tsp honey

Scrape the seeds out of the vanilla pod. Mix in the flour, baking powder and vanilla seeds. Leave to rest in the fridge for 2 hours

1/2 vanilla pod
45g of plain flour
1/2 tsp baking powder

Preheat the oven to 200ºC/Gas mark 6

Butter and flour a madeleine tray, then pipe or spoon the madeleines into the prepared tray. Cook for 5–6 minutes until risen and golden

Turn the tin upside down and bang the madeleines out. Allow to cool on a rack for 15 minutes before serving. Assemble all components of the dish on a plate to serve

First published in 2015

DISCOVER MORE:

Frances Atkins

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod