Goat's Milk and Rhubarb Semifreddo Recipe | James Beard Foundation

Goat's Milk and Rhubarb Semifreddo Recipe | James Beard Foundation

archive.jamesbeard.org

At his Beard House dinner, Fritz Knipschildt served an elaborate dessert of goat’s milk and rhubarb parfait accessorized with tiny clouds of meringue,

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  • Fine-mesh sieve
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Ingredients

  • 1 1/2 cups sugar
  • 2/3 cup sliced strawberries
  • 2/3 cup diced rhubarb
  • 1 teaspoon lemon juice
  • 3/4 cup sugar, divided
  • 5 egg yolks
  • 3 cups goat’s milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 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
  • 1/2 cup thinly sliced rhubarb
  • 1/2 cup sliced strawberries
  • 2 tablespoons sugar

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