Rhubarb Semifreddo
recipe

A delightful summer dessert combining fresh rhubarb and creamy mascarpone.
Preparation Time: 20 minutes + freezing time
Serving Size: 8
Ingredients:
- 2 dl heavy cream
- 250 g mascarpone cheese
- 100 g sugar
- 2 tbsp lemon juice
- 100 g white chocolate
- 200 g rhubarb jam
- 50 g toasted nuts (e.g., walnuts)
Instructions:
1. Line a rectangular loaf pan with plastic wrap.
2. In a bowl, combine heavy cream and mascarpone. Whip by hand until the mixture thickens into a creamy consistency. Add sugar and lemon juice. Melt the white chocolate and fold it into the cooled cream-mascarpone mixture.
3. Spoon half of the rhubarb jam into the bottom of the loaf pan and add half of the cream-mascarpone mixture. Repeat with another layer of jam and cream mixture. Sprinkle the top with chopped toasted nuts.
4. Cover the pan with plastic wrap and freeze. Remove the semifreddo from the freezer about 30 minutes before serving. Unmold and slice into portions. Serve immediately.
Nutritional Information (per serving):
- Energy: 320 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 1 g

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