Rhubarb and salted nutmeg semifreddo with rosemary and black pepper tuiles

Serves 4-6

Rhubarb and salted nutmeg semifreddo

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


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.

Food Styling : Linda Tubby. Photography and prop styling : Angela Dukes
Rhubarb and salted nutmeg semifreddo
Food Styling : Linda Tubby. Photography and prop styling : Angela Dukes

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