Semifreddo with rhubarb & strawberry jam

Ingredients

Rhubarb, from green to pink, and deep red strawberries: you will be seeing plenty of them on the market stalls from the beginning of spring. Here is a refreshing, colourful recipe that calls for a little patience and a great deal of appetite!

INGREDIENTS FOR 4 PEOPLE

• 2 egg yolks
• 2 cl water
• 12.5 ml full-fat whipping cream (to whip)
• 1 jar of Rhubarb & Strawberry jam or Rhubarb & Geranium jam
• Strawberries and meringue to decorate

EQUIPMENT

• A mixing bowl
• An electric whisk or a hand whisk
• A small saucepan
• A stick blender
• A round-bottomed bowl
• A rubber spatula
• Silicone moulds or glasses

Instructions

1. Chill the cream, the bowl and the beaters in the fridge for about fifteen minutes, then whip the cream to soft peaks. Keep it in the fridge.
2. In a small saucepan, loosen the Rhubarb & Strawberry or Rhubarb & Geranium jam with the water. Blend it if necessary, should it contain pieces. Then bring it to the boil until the first bubbles appear (taking great care not to let it caramelise).
3. In a small round-bottomed bowl, beat the egg yolks with the electric whisk, then gradually beat in the boiling Rhubarb & Strawberry or Rhubarb & Geranium jam (take care not to splash yourself, and do not pour the jam directly onto the beaters).
4. Leave this mixture to cool for about fifteen minutes.
5. Then fold the whipped cream gradually and gently into the mixture with the rubber spatula, lifting it well. Take care to preserve the mousse-like texture.
6. Pour the mousse into silicone moulds, individual glasses, or a small 20cm silicone cake mould.
7. Freeze for at least 6 hours.
8. Take out 3 minutes before serving, turn out and finish with a few pieces of strawberry and crumbled meringue.