Rhubarb and salted nutmeg semifreddo with rosemary and black pepper tuiles recipes

Category: Desserts and puddings

Rhubarb and salted nutmeg semifreddo with rosemary and black pepper tuiles

Ingredients

For the semifreddo

  • 4 eggs, separated
  • 100g caster sugar
  • 500ml double cream
  • 1tsp freshly grated nutmeg
  • generous pinch sea salt

For the tuiles

  • 75g icing sugar
  • 50g butter, melted
  • 25g plain flour
  • coarsely ground black pepper
  • 1⁄2tsp fresh rosemary, chopped

For the rhubarb

  • 3tbsp grenadine
  • 250g caster sugar
  • 400g rhubarb, cut into 4cm
  • pieces

Method

Serves 4-6

To make the semifreddo, beat the egg yolks and caster sugar together in a bowl until smooth and light. In a separate bowl, lightly whip the cream. Stir it into the egg yolk mixture and add the nutmeg and salt. In a separate bowl, whisk the egg whites until firm, then fold into the cream mixture, transfer to a container and freeze until set.

To make the tuiles, preheat the oven to 160C/320F/Gas 3. Stir the icing sugar, 20ml cold water, melted butter, flour and rosemary together until smooth. Season with black pepper.

Line an oven tray with baking paper and drop teaspoonfuls of the batter on top, leaving plenty of space between. Bake in the oven in small batches for 13-14 minutes until golden. Leave them to firm up for a minute or so then drape over a rolling pin to shape. Set aside and allow to cool.

To cook the rhubarb, pour 300ml water into a saucepan and add the grenadine and caster sugar. Heat until the sugar has dissolved then add the rhubarb and poach for 3-4 minutes until just tender. Serve warm in bowls, with the semifreddo and tuiles.

Recipe credit: Food Styling : Linda Tubby. Photography and prop styling : Angela Dukes

Recipe Search

Filter your search to a certain collection or collections.

Advertise with us

Reach the key decision makers and opinion-formers in all matters food, wine and travel.

Find out how to get your brand in front of upscale, frequent travelling, high spending readers who love their food, wine and travel. Packages available for the UK, German, Mexican, Turkish and Arabic markets via our international editions.