Ingredients
- 550 g rhubarb
- 465 g sugar
- 400 g fresh cream
- 100 g egg white
- matcha tea
- melissa
- pistachio grain
For the recipe of matcha tea semifreddo with rhubarb, prepare a syrup by dissolving 200 g of sugar in 50 g of water at a temperature of 120 ° C. Whip the egg white with the hot syrup, poured flush, obtaining a firm meringue. Heat 100 g of cream and melt 3 teaspoons of tea and 15 g of sugar. Lightly whip 300 g of cream and incorporate it in three times with meringue, alternating it with cream to tea. Spread the mixture into a rectangular mold (18 × 9 cm, h 6 cm) and let it cool in the freezer for at least 3 hours. Peel 150 g of rhubarb; cut it into small pieces.
Melt 150 g of sugar with 100 g of water for 2-3 minutes, until it begins to boil. Pour the syrup over the rhubarb and leave to infuse for 1 hour, then drain it on kitchen paper.
Cut the remaining rhubarb into pieces and cook it in a saucepan with 100 g of sugar and 1/2 glass of water for 8-10 minutes, until you get a compote. Take the semifreddo out of the freezer
10 minutes before serving. Complete it with the pieces of rhubarb, lemon balm leaves and chopped pistachio; accompany it with the rhubarb compote.
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