Rhubarb semifreddo and pistachio cream with a honey madeleine

Rhubarb semifreddo and pistachio cream with a honey madeleine

Rhubarb semifreddo and pistachio cream with a honey madeleine

  • Dessert
  • medium
  • 4
  • 60 minutes, plus 6 hours chilling

PT1H

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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
  • 500g of rhubarb
  • 200g of caster sugar
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
  • 2 egg yolks
  • 30g of honey
  • 20g of caster sugar
4
Semi-whip the cream into soft peaks
  • 250ml of whipping cream
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
  • 2 gelatine leaves
6
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
7
Pour into a bowl to cool, then fold in the crème fraîche
  • 225g of 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
  • 40g of caster sugar
  • 1 tsp Demerara sugar
  • 1 egg
  • 45g of butter
  • 1 tsp honey
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
  • 1/2 vanilla pod
  • 45g of plain flour
  • 1/2 tsp baking powder
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

Ingredients

Metric

Imperial

Rhubarb semifreddo

Pistachio cream

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

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