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Grana Padano

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

by Chef Vincenzo Pezzilli, Piazza Italia, Beijing, China

Orange Semifreddo
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.