by Chef Vincenzo Pezzilli, Piazza Italia, Beijing, China
Orange Semifreddo by Chef Pezzilli
For orange semifreddo
| Pastry custard | 300gr |
| Orange peel | 20gr |
| Italian meringue | 265gr |
| Cream | 435 gr |
Heat 100 grams of the pastry custard in the microwave oven with the orange peel, grated; then mix very well and let steep for some minutes. Next add the rest of the cold cream, the Italian meringue and the whipped cream.
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.
Recipes Editor: Elena Ruocco.
