Vanilla semifreddo with poached rhubarb

There is nothing better for hot summer days than homemade ice cream or sorbet! 🙂 I have shared a raspberry semifreddo without eggs before, but today I am bringing you a classic version made with egg yolks and whipped cream. Prepared according to the recipe below, the semifreddo is served partially frozen—creamy, smooth and just firm enough to slice. Best of all, there is no need for an ice cream machine. Rhubarb is still widely available in allotments and shops, so let’s make the most of it while the season lasts!

Ingredients for the poached rhubarb:

• 350 g rhubarb (the exact amount depends on the size of your loaf tin)
• 185 ml water
• 55 g sugar
• 1 teaspoon vanilla bean paste or seeds from ½ vanilla pod

Prepare a loaf tin measuring approximately 23 × 8.5 cm at the base and 26 × 11 cm at the top. Line it with a double layer of cling film.

Wash the rhubarb (do not peel it) and trim the stalks to fit the width of the base of the tin. For the most attractive colour, use the red parts of the stalks or forced rhubarb with its beautiful pink hue. In a frying pan or wide saucepan (the rhubarb should fit in a single layer), bring the water, sugar and vanilla to a simmer until the sugar has dissolved. Lay the rhubarb in the syrup and cook gently over the lowest heat for 4–5 minutes. The rhubarb should soften but must not fall apart. Remove from the heat and leave to cool completely in the syrup.

Once cooled, drain the rhubarb and reserve the syrup if desired. Diluted with water, it makes a delicious rhubarb and vanilla cordial.

Ingredients for the vanilla semifreddo:

• 5 egg yolks, from large eggs
• 80–100 g icing sugar, plus an additional 20 g
• 500 ml double cream, chilled
• 125 g mascarpone, chilled
• 2 teaspoons vanilla bean paste or seeds from 1 vanilla pod

Place the egg yolks and 80–100 g icing sugar into the bowl of a stand mixer. Beat for several minutes until very pale, thick and fluffy, using the whisk attachment. In a separate bowl, combine the double cream, mascarpone, the additional 20 g icing sugar and the vanilla. Whip until a firm, smooth cream forms. Add the whipped cream mixture to the egg yolk mixture in three additions, beating briefly after each addition only until combined. A smooth, evenly coloured mixture should form—your future semifreddo base.

Arrange the drained rhubarb stalks side by side across the base of the prepared loaf tin. Pour the semifreddo mixture over the rhubarb and smooth the surface. Cover loosely with cling film and freeze for at least 6 hours or overnight.

Remove the vanilla semifreddo with poached rhubarb from the freezer about 15 minutes before serving. Turn out, slice and serve with rhubarb compote or cordial and fresh strawberries, if desired.

Enjoy!