Frozen Sweet Cream with Panforte

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Frozen Sweet Cream with Panforte
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h. 40 min.
Ready in

Ingredients

for
6
Ingredients
200 milliliters
300 milliliters
3
70 grams
1 teaspoon
100 grams
4 tablespoons
3
also
100 grams
Panforte (cut in pieces)
1 sheet
50 grams
Mint (for garnish)

Preparation steps

1.

In a saucepan, bring the milk and the vanilla to a boil. Stir in the semolina, return to the boil and cook until smooth. Remove from the heat and set aside. Crumble the chocolate and stir it into the hot semolina mixture until melted. In a heatproof bowl over a hot water bath, beat the yolks with the sugar until light and fluffy and fold into the semolina mixture. Beat the cream until stiff. In another bowl, beat the egg whites until stiff. Fold the cream and the egg whites into the semolina mixture. Divide among 6 small bowls and freeze at least 6 hours.

2.

Meanwhile, melt the chocolate and with a pastry bag, pipe 6 long chocolate snakes onto a sheet of parchment paper and let dry.

3.

To serve, unmold the frozen dessert onto plates and let thaw slightly. Serve garnished with gold leaf, panforte, mint and chocolate.