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. Our collection of rhubarb recipes features a selection of recipes using this ingredient.
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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
Line a 225g loaf tin with 3 or 4 layers of cling film in both directions to ensure a watertight seal
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
Semi-whip the cream into soft peaks
250ml of whipping cream
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
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
Pour into a bowl to cool, then fold in the crème fraîche
225g of crème fraîche
Place in a covered container in the fridge for 1½ hours to set before use
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
45g of butter
1 tsp honey
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
Preheat the oven to 200ºC/Gas mark 6
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
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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