Semifreddo Mosaic
Ginger-Rhubarb-Sorrel Semifreddo, Poached Rhubarb, Rhubarb-Chamomile Tea, Rhubarb Powder, Oxalis, Bachelor's Buttons, Marigold Flowers
Pastry Chef Emma Alden of Quince | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Will Blunt
INGREDIENTS
Rhubarb-Chamomile Tea:
Chopped rhubarb, juiced
Chamomile flowers
Granulated sugar
Pectin NH
Poaching Liquid:
450 grams granulated sugar
300 grams white verjus
10 grams juniper berries
4 grams kosher salt
4 grams whole black peppercorns
1 spent vanilla bean
Juice and zest of 1 lemon
Meringue:
240 grams granulated sugar
120 grams egg whites
Whipped Cream:
200 grams heavy cream
400 grams crème fraîche
Ginger Semifreddo:
120 grams ginger purée
2 sheets gelatin, bloomed
Kosher salt
Citric acid
Rhubarb Semifreddo:
150 grams rhubarb purée
2 sheets gelatin, bloomed
Kosher salt
Citric acid
Sorrel Semifreddo:
120 grams sorrel purée
2 sheets gelatin, bloomed
Kosher salt
Citric acid
To Assemble and Serve:
Yield: 1 serving
Fresh rhubarb
Oxalis
Bachelor’s buttons
Marigold flowers
Rhubarb powder
METHOD
For the Rhubarb-Chamomile Tea:
Weigh rhubarb. In a saucepan over medium heat, warm rhubarb juice. Add three-percent chamomile flowers by weight of rhubarb. Strain and set aside. In a small mixing bowl, combine fifteen-percent sugar and 1-percent pectin by weight of rhubarb. Add to pan with remaining rhubarb juice. Bring to a boil. Cook 2 minutes. Strain, bottle, and refrigerate.
For the Poaching Liquid:
In a saucepan over medium-high heat, bring sugar, verjus, juniper, salt, peppercorns, vanilla, lemon juice and zest, and 300 grams water to a boil. Remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve. Transfer to an airtight container and refrigerate.
For the Meringue:
In a saucepan over medium-high heat, bring sugar and small amount water to 244°F. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites. With the machine running, stream in hot sugar until soft peaks form. Increase speed and whisk until mixture is cooled. Set aside.
For the Whipped Cream:
In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients. Whip until medium peaks form. Set aside.
For the Ginger Semifreddo:
In a saucepan over medium heat, warm ginger purée. Add gelatin, mixing until gelatin is fully dissolved. Season with salt and citric acid. Let cool. Once cooled, fold in 120 grams Meringue and one-third Whipped Cream. Transfer to a piping bag and refrigerate.
For the Rhubarb Semifreddo:
In a saucepan over medium heat, warm rhubarb purée. Add gelatin, mixing until gelatin is fully dissolved. Season with salt and citric acid. Let cool. Once cooled, fold in 120 grams Meringue and one-third Whipped Cream. Transfer to a piping bag and refrigerate.
For the Sorrel Semifreddo:
In a saucepan over medium heat, warm sorrel purée. Add gelatin, mixing until gelatin is fully dissolved. Season with salt and citric acid. Let cool. Once cooled, fold in 120 grams Meringue and one-third Whipped Cream. Transfer to a piping bag and refrigerate.
For the Semifreddo Mosaic:
On an acetate-lined quarter sheet tray, pipe mosaic pattern of 215 grams Ginger Semifreddo, 215 grams Rhubarb Semifreddo, and 215 grams Sorrel Semifreddo. Freeze overnight.
To Assemble and Serve:
In a small saucepan over medium heat, warm Poaching Liquid. Add rhubarb and poach to desired doneness. Drain and set aside. On a clean work surface, punch out 1 circle Semifreddo Mosaic. Set aside. Pour Rhubarb-Chamomile Tea into a small, shallow serving bowl. Top with Semifreddo Mosaic circle. Garnish with poached rhubarb, oxalis, bachelor’s buttons, and marigold. Finish with dusting rhubarb powder.
