:: itchefs-GVCI ::

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The most easily found and best-known Italian dessert worldwide is at the same time among the most delicate. So delicate that, if you have angels coming for dinner, Panna Cotta is the dolce to serve. But how many people know what an authentic Panna Cotta is – one such as that which Francesco Elmi presents in the above step-by-step video-recipe? After Semifreddo all’Italiana, celebrated at Piazza Italia, Beijing last week, Panna Cotta is the eighth step of La Vita è Dolce.

Here is a recipe of Panna Cotta as suggested by Fabbri.

Last week, from July 30th through August 5th, Beijing Piazza Italia’s executive chef, Vincenzo Pezzilli, and chef de cuisine, Maurizio Lai, represented China in “La Vita è Dolce.” Piazza Italia prepared a warm welcome for all guests taking part in this first ever world event, trying to satisfy their sweet-toothedness with a selection of Beijing’s most authentic Italian desserts. During the week, Orange Semifreddo, a tart topped with a frozen orange-infused mousse, was the main protagonist at the Boscolo Restaurant in Piazza Italia on the third floor. The recipe of this delicious, authentic Italian dessert can be found just below.
Tiramisu, instead was the hero of the Voglia di Vino Restaurant on the second floor of Piazza Italia and Zeppole di San Giuseppe were savoured at the Dolce e Salato Restaurant on the first floor. On Saturday, August 1st 2009, a Semifreddo Cooking Demonstration was held at the Boscolo Etoile Academy, and on the same day, in the afternoon, selected guests learned the lost art of preparing the authentic Italian Semifreddo. Chefs Pezzilli and Lay organized a La Vita è Dolce special Saturday night as well, with a tantalizing Italian Dinner, including Grilled Scallop with Porcini Mushroom in Truffle Oil, Octopus Amatriciana, Porchetta-Style Stuffed Cornish Hen, and of course the Orange Semifreddo.

Semifreddo all’arancia e cioccolato bianco con croccante all’uvetta e mandorle e salsa alla vaniglia

Orange and white chocolate semifreddo with sultana and almond crunch and vanilla sauce

For orange semifreddo

Pastry custard	300gr
Orange peel	20gr
Italian meringue	265gr
Cream	435 gr

For white chocolate semifreddo

Egg yolks	100gr
Granulated sugar	80gr
Honey	15gr
White chocolate	60gr
Italian meringue	100gr
Fresh cream	270ml

Beat the egg yolks with the sugar and honey. Add the white chocolate, melted, the Italian meringue and the whipped cream.

For vanilla sauce

Milk	700ml
Cream	300ml
Cane sugar	80gr
Granulated sugar	120gr
Egg yolks	300gr
Rice starch	10gr
Vanilla pods	12gr

Bring the milk and cream to a boil with the vanilla pods, pulp removed. Whip the egg yolks with the granulated sugar, the pulp from the vanilla pods and the cane sugar, add the rice starch, then pour the mixture into the boiling milk and cream. Maintain at 85° C.

For the sultana and almond crunch

Sultanas	50gr
Almonds	50gr
Granulated sugar	200gr

Melt the sugar without letting it darken, then add the almonds and the sultanas.

For the pulled sugar

Melt some sugar in a pot and let it cool on silpat.
With gloves, pull and twist the cooling sugar to form spirals, circles or whatever else.