Vanilla Semifreddo with Rhubarb Compote

Name: Vanilla Semifreddo with Rhubarb Compote
Ingredients: About 1 teaspoon flavorless oil for greasing the pan; 1 1/3 cups heavy cream; 1/2 vanilla bean; 3 extra-large eggs, separated; 1/4 teaspoon pure vanilla extract; 2/3 cup granulated sugar; Rhubarb compote (recipe follows); 1 pound rhubarb; 1/2 vanilla bean; 1/2 cup granulated sugar; 1/4 cup white wine; 3/4 teaspoon cornstarch

January 24, 2012

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.

Cooks' Note

The semifreddo needs to be made at least 4 hours ahead (preferably the day before), so it has time to set completely.

Recipe notes

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