This week’s recipe of the week is Rhubarb semifredo with and pistachio cream with a honey madeleine from The Yorke Arms Head Chef, Francis Atkins and courtesy of www.greatbritishchefs.com
What better way to celebrate Easter than to make this wonderfully elegant dessert for friends and family over the period which features sumptuous rhubarb, a nutty pistachio cream and honey madeleines. This recipe is a little tricky to prepare – but well worth the endurance.
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