Photo by Stephanie Bourgeois

Ingredients:

  • Strawberry–Rhubarb Jam:
  • 1 1/2 cups sugar
  • 2/3 cup sliced strawberries
  • 2/3 cup diced rhubarb
  • 1 teaspoon lemon juice
  •  
  • Goat's Milk and Rhubarb Semifreddo:
  • 3/4 cup sugar, divided
  • 5 egg yolks
  • 3 cups goat’s milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  •  
  • Strawberry, Rhubarb, and Lemon Thyme Coulis:
  • 6 rhubarb stalks, diced
  • 2 cups strawberries, sliced
  • 2 cups water
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon elderflower syrup or elderflower liqueur, such as St. Germaine
  • 4 sprigs lemon thyme
  •  
  • Strawberry–Rhubarb Salad:
  • 1/2 cup thinly sliced rhubarb
  • 1/2 cup sliced strawberries
  • 2 tablespoons sugar

This recipe contains: Dairy, Eggs

RECIPE

Goat's Milk and Rhubarb Semifreddo

Fritz Knipschildt

Knipschildt Chocolatier, Norwalk, CT

At his Beard House dinner, Fritz Knipschildt served an elaborate dessert of goat’s milk and rhubarb parfait accessorized with tiny clouds of meringue, balsamic-glazed rhubarb, and other garnishes. For this version, we whittled down the accompaniments to only those that are the easiest to prepare and changed the central component to a semifreddo, which is a great dessert to make for a crowd.

Yield: 8 servings

Method:

To make the jam, combine the sugar, strawberries, rhubarb, and lemon juice in a pot and bring to a boil over medium heat. Continue to stir until it thickens to a jam-like consistency, about 20 minutes. Remove from the heat and let cool to room temperature. (Can be made a day or two ahead. Refrigerate until needed.)

To make the semifreddo, whisk together 1/2 cup sugar and the egg yolks. Set aside. Combine the goat’s milk, heavy cream, and remaining 1/4 cup sugar in a pot; stir to completely dissolve the sugar. Bring to a boil, then remove from the heat.

Vigorously whisk a third of the goat’s milk mixture into the egg yolks and sugar. Stir the resulting mixture into the remaining goat’s milk mixture. Cook over medium-low heat, stirring constantly, until it begins to thicken into custard. Remove from the heat and strain through a fine-mesh sieve. Whisk in the vanilla extract and refrigerate the custard overnight.

Stir 1 cup of the strawberry–rhubarb jam into the cold custard. (Reserve the remaining jam for plating.) Freeze the custard in an ice cream maker according to the manufacturer's directions. Line a 9-inch loaf pan with enough plastic wrap to hang over the edges of the pan. Pour the custard into the pan and freeze until solid, about 2 hours.

To make the coulis, combine all of the ingredients in a medium pot and bring to a boil. Lower the heat and simmer for 10 minutes. Strain and let cool to room temperature.

To make the salad, combine the strawberries, rhubarb, and sugar in a small bowl and set aside.

To serve, ladle a little coulis into each serving bowl. Unmold the semifreddo by grabbing the plastic-wrap overhang and lifting it out of the pan. Slice the semifreddo into 1-inch-thick slices. Place a slice on top of the coulis in each bowl. Spread a thin layer of the reserved strawberry–rhubarb jam on top of each slice of semifreddo. Top with a spoonful or two of strawberry–rhubarb salad.