I saw this recipe the other day and was intrigued. I love semifreddo and combined with the fact that it’s easy to make, all the better. This one is Paleo of course, and with a twist: rhubarb is the “magic” ingredient.
Serve them with strawberry coulis and these Paleo Sesame Wafers for extra deliciousness.
Rhubarb Semifreddo
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
One 5×7 inch semifreddo.
Ingredients
- 4 egg whites
- 1/4 cup honey
- 1/4 teaspoon cream of tartar
- pinch of salt
- 5-6 stalks of rhubarb, clean and cut into 1 – 1 1/2 inch pieces
- 1/4 cup honey
- juice of 1/2 lemon
- 1 can (400ml) coconut milk, full fat
- For the strawberry coulis:
- 6-8 strawberries
- 1 tablespoon honey
Instructions
- In a small pot, over low heat, cook the rhubarb pieces with the 1/2 cup honey and lemon juice, until the rhubarb is soft and mostly disintegrated (about 10 minutes).
- When the rhubarb mixture is done and slightly cool, puree with a hand mixer or blender.
- In the meantime, in another small pot, over low heat, cook the egg whites, 1/4 cup honey, cream of tartar and salt, until well blended and the honey is liquid (about 3 minutes). Cool.
- Beat the coconut milk to make fluffy and airy (if you place it in the fridge overnight, it will be easier). Set aside.
- When the egg white mixture is cool, beat until glossy, soft peaks form.
- Slowly fold in the rhubarb puree and mix well.
- Fold in the coconut milk.
- Pour into a silicon mold and freeze at least 4 hours or overnight.
- Remove from the mold and cut into slices for serving.
- Serve with strawberry coulis.
- You can also make semifreddo popsicles or place it into individual molds.
- For the strawberry coulis:
- Wash and cut the strawberries in halves.
- Place them in a small pan with the honey and simmer until they are cooked and the honey is dissolved, only a few minutes.
- Once they are done, puree with an immersion blender.
