VANILLA SEMIFREDDO WITH RASPBERRY SAUCE
Vanilla semifreddo is an easy-to-make frozen dessert you can make with a few ingredients. It looks beautiful and tastes like a sweet, creamy cloud!Semifreddo is perfect for a dinner party dessert or special treat.
Provided by Karen Tedesco
Categories Desserts
Time 6h15m
Number Of Ingredients 10
Steps:
- Line the length of a loaf pan with plastic wrap so that it overlaps by 3 inches.
- Put the ricotta, mascarpone, honey, salt and vanilla bean seeds in a food processor or blender and puree until smooth.
- Whip the cream in a stand mixer with the whip attachment or handheld mixer until stiff peaks form.
- Fold the ricotta mixture into the whipped cream in 3 additions until well blended.
- Spoon into the prepared loaf pan and smooth the top. Fold the plastic over to cover. Freeze until set, at least 6 hours.
- To make the raspberry sauce, sprinkle the sugar over the raspberries, stir and let it sit for 15 minutes. Puree in a small food processor. For a smoother sauce, pour through a mesh strainer to remove the seeds.
- To serve, take the semifreddo out of the freezer and pull back the plastic wrap. Let it sit until it's softens enough that you can lift it out of the pan (15 minutes or so, depending on the room temperature). Invert the loaf onto a board and slice with a sharp knife. Serve with raspberry sauce and fresh fruit.
Nutrition Facts : ServingSize 1 g, Calories 361 kcal, Carbohydrate 35 g, Protein 8 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 73 mg, Sodium 183 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 7 g
SIMPLE RHUBARB COMPOTE (REFINED SUGAR FREE)
A delicious and simple recipe for rhubarb compote, or stewed rhubarb, that is sweetened naturally. Perfect for dessert or a healthy breakfast.
Provided by Mandy Mazliah
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Put all the ingredients in a small saucepan over a low heat. Start with 2 tbsp maple syrup or other sugar alternative and add more after cooking if needed.
- Stir well, cover the pan, and cook for 15 minutes, until the rhubarb is soften and broken down.
- Stir occasionally to stop it sticking.
- You can also roast the rhubarb if you prefer.
Nutrition Facts : Carbohydrate 26 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 5 g, Sugar 15 g, Calories 120 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
RHUBARB RIPPLE SEMI-FREDDO
Make the most of seasonal rhubarb in this attractive make-ahead dinner party dessert with ginger cordial, double cream and meringue
Provided by Miriam Nice
Categories Dessert, Treat
Time 35m
Number Of Ingredients 8
Steps:
- Line a 900g loaf tin with baking parchment. Put the chopped rhubarb in a medium-sized saucepan with the caster sugar, ginger cordial and 2 tbsp water. Heat gently until the sugar has dissolved, then simmer for 10-15 mins or until the rhubarb is soft but still holds its shape. Pour into a heatproof jug and leave to cool.
- In a large bowl, whisk the egg whites with an electric hand whisk until stiff, then set aside. In another bowl, whisk the yolks with the icing sugar until they're pale and starting to thicken. Finally, in a third bowl, whip the double cream until thick. Fold the yolk mixture into the whipped cream until well combined, then fold in the egg whites and half of the broken meringues.
- Gently spoon a third of the cream mixture into the prepared tin and freeze for 20-30 mins or until just set (keeping the rest of the cream mixture in the fridge). Once it has set, take the tin out of the freezer and pour in half of the cooked rhubarb. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream mixture and return to the freezer for another 30 mins. Once this layer has set, add the remaining rhubarb, followed by a final layer of cream. Cover with cling film and put it back in the freezer for 2 hrs to firm up.
- To serve, turn it out onto a serving plate and peel away the parchment. Decorate with any reserved rhubarb, the remaining meringue pieces and the crystallised ginger. Slice and serve immediately.
Nutrition Facts : Calories 286 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
RHUBARB VANILLA COMPOTE
A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008
Provided by DDW7976
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar and cinnamon in a medium saucepan.
- Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
- Remove from heat and stir in vanilla.
- Serve warm or cold.
RHUBARB COMPOTE
This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.
Provided by Melissa Clark
Categories condiments, jams, jellies and preserves
Time 15m
Yield About 2 cups
Number Of Ingredients 2
Steps:
- In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams
RHUBARB PANCAKES
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
- Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
- Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.
Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
VANILLA SEMIFREDDO WITH RHUBARB COMPOTE
In Italy, there are many variations of semifreddo, which, literally translated, means "partially frozen." Sometimes a semifreddo is made from sponge cake layered with slightly frozen cream; other times it's cake-free, simply a lighter version of ice cream. At Lucques, we make this semifreddo from an uncooked "custard" base that has beaten egg whites (to make it buoyant and light) and whipped cream (to prevent it from freezing completely) folded into it. The result is a creamy frozen dessert that doesn't require an ice cream maker or a true custard cooked at the stovetop. Strawberry and rhubarb are a classic combination, but though it's tempting to temper the sourness of the rhubarb with sweet strawberries, I prefer the intense mouth-puckering quality of rhubarb on its own. This is a great party dessert since you can prepare all the components ahead of time.
Number Of Ingredients 12
Steps:
- Lightly oil a 9-inch round cake pan and line it with plastic wrap, tucking the wrap into the corners and smoothing it out completely with your hands. Let the excess plastic drape over the sides of the pan.
- In a stand mixer fitted with the whisk attachment, whip the cream at medium speed, until it forms stiff peaks. Transfer the whipped cream to another bowl, cover, and chill while you make the rest of the dessert. Wash and dry the mixing bowl and whisk attachment.
- Split the vanilla bean in half lengthwise. Use a paring knife to scrape the seeds and pulp into the mixing bowl. Add the egg yolks, vanilla extract, and half of the sugar, and mix at high speed with the whisk attachment about 3 minutes, until the mixture is thick and light-colored and has doubled in volume. Transfer to a large bowl and set aside. Wash and dry the mixing bowl and whisk attachment.
- Whip the egg whites at medium speed about 1 minute, until frothy. Turn the speed up to high, and slowly pour in the remaining 1/3 cup sugar. Whip on high speed about 4 minutes, until stiff peaks have formed.
- Fold the chilled whipped cream into the yolk mixture. Then gently fold in the egg whites, a third at a time. Pour the mixture into the prepared cake pan and tap the pan on the counter three times. Place a piece of plastic wrap over the surface, smoothing it with your hands (wrinkles in the plastic wrap will leave lines on the semifreddo). Fold the draping plastic wrap over the edges, and freeze for at least 4 hours.
- Take the semifreddo out of the freezer 10 minutes before serving. Spoon a little rhubarb compote onto six plates. Cut six slices from the semifreddo and place them on the plates over the compote. Spoon a little more compote over the top of each slice of the semifreddo. Pass the remaining compote at the table.
- Cut the rhubarb stalks in half lengthwise, and slice crosswise into 1/2-inch-long pieces.
- Split the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium pan. Add the vanilla pod, sugar, and 2 tablespoons water. Without stirring, bring the ingredients to a boil over medium heat. Continue cooking for about 8 minutes, swirling the pan once in a while, until you have a deep golden brown caramel. Immediately toss in half the rhubarb and all the wine. The caramel will seize up and harden slightly. Turn the heat down to medium and stir constantly with a wooden spoon, breaking up the rhubarb, until it's jammy. Stir in the rest of the rhubarb and 1/2 cup water. Cook a few minutes until the rhubarb is tender but not mushy. Remove the pan from the heat, and strain the rhubarb over a bowl. Return the liquid to the pan, and bring it to a boil over medium-high heat.
- Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices). Whisk the slurry into the liquid, and let it come back to a boil, stirring continuously. Cook over medium heat a few minutes, until the liquid is shiny and thickened. Pour the liquid back into the bowl, and stir in the rhubarb. Chill before serving.
- The semifreddo needs to be made at least 4 hours ahead (preferably the day before), so it has time to set completely.
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