Mascarpone Semifreddo with Roasted Rhubarb

27 Jul

How perfect did Brenda’s Brazilian version of crème caramel look?

One of our readers asked for ice cream recipes PLUS I am looking after a house with very healthy rhubarb plants PLUS I discovered Spanish Moscato, a rich raisiny fortified sherry. That is how this dish came together.

The thing with making ice cream, is having a good enough churn. But a semifreddo is unchurned, and in fact, this one is uncooked also. It is in the peasy realm of easy.

This is simply some rhubarb roasted in the oven, alongside a semifreddo, made with whipped cream and Mascarpone cheese, flavoured with some of the sherry. In fact, you could try other liqueurs if the Moscato sherry isn’t sitting on your bench. Semifreddo has a slightly firmer texture to ice cream.

I was experimenting with the recipe as I went, so I haven’t taken ‘how to’ photos this time. It is such a simple recipe, you’ll be fine!

Moscato Mascarpone Semifreddo
serves 6

300ml (1/2 pint) cream suitable for whipping (thickened cream in Australia)
135g (4.5oz) icing sugar (confectioner’s sugar)
250g (a small tub) Mascarpone cheese
2 1/2 tbs Moscato sherry (You could experiment with other sweet syrupy liqueurs)

Whip the cream with the icing sugar until soft peaks form, then fold through the Mascarpone and sherry.

Line a tray, that will fit in your freezer, with baking paper (I used a slice baking tray). Spread the cream mixture in to an even layer on the paper. Cover with cling film and leave to freeze, overnight if possible, but 6 hours would be fine if it is thin like mine.


Roasted Rhubarb


500g (1 pound) rhubarb, leaves discarded.
80g (a bit under 3oz) caster sugar (superfine)
2 tbs water

Preheat the oven to 180/350.

Rinse the rhubarb, and cut in to identical length pieces. Place the rhubarb in to a baking tray, and sprinkle with the sugar and toss around a little to coat. Drizzle the water over and cover with foil.

Bake for 15 minutes, and then pull out of the oven and remove the foil. Carefully turn the pieces of rhubarb in the pan, so as not to break them. Spoon over the sugar and water which will have now started to dissolve. Put back in to the oven for another five minutes uncovered. It will be ready when it is tender to the prod of a knife, yet is still maintaining its shape.

Allow to cool a little before serving.


To assemble

Toast up some almond slivers in a dry pan over medium heat, being careful to move them around as they cook so they don’t burn. The time will depend on your pan and how hot it gets, but around five minutes. Take them off the heat when they are lightly golden.

Place the rhubarb on the plates, with a little of the syrupy juice. Cut the semifreddo in to triangular pieces with a hot chef’s knife, and place on the plate beside the rhubarb. Heat the knife by dunking it in a jug of hot water, and then quickly drying it with a tea towel.

Garnish with some of the freshly toasted almond slivers, and maybe a tiny sprig of mint.

There you go Kandis, an ‘ice cream’ recipe for you.

Over to you B… Don’t suppose it is rhubarb season in Minnesota?!

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