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
Method
1.
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
2.
Line a 225g loaf tin with 3 or 4 layers of cling film in both directions to ensure a watertight seal
3.
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
4.
Semi-whip the cream into soft peaks
5.
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
6.
Gently warm the cream and the pistachio paste together in a pan, add the 2 leaves of gelatine and stir until dissolved
7.
Pour into a bowl to cool, then fold in the crème fraîche
8.
Place in a covered container in the fridge for 1½ hours to set before use
9.
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
10.
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
11.
Preheat the oven to 200ºC/Gas mark 6
12.
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
13.
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
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