PINE NUT CREAM AND BISCOKROK SEMIFREDDO

Preparation

Rice biscuits:

• Beat the egg whites with the starch and caster sugar; add the lightly beaten yolks in a thin stream and then add the rice starch folding in from the bottom to the top.
• Pour the mixture onto a sheet of oven paper and bake in the oven at 240 degrees. Leave to cool.

Crème Anglaise:

• bring the milk with cream and vanilla seeds extracted from the pod, to the boil, beat the yolks separately with the sugar until pale and frothy, add the starch while still beating.
• When the milk comes to the boil add it gently to the frothy mixture and return to a low fire stirring constantly until the mixture thickens. Remove from the fire and cover with plastic wrap in contact with the surface and place in the refrigerator.

Meringue:

• pour the water and 300 g sugar into a small saucepan and take it to 121°C, beat the egg whites at low speed with the remaining sugar until firm, when the syrup has reached the correct temperature pour it in a thin stream into the firm egg whites and beat at medium speed until cool.
• Whip the fresh cream and place in the refrigerator.

Two cream semifreddo:

• take 600 g of crème anglaise and divide it into two halves, place each part into separate bowls, to one add Crema Pinoli Babbi and to the other add Crema Biscokrok Babbi, mix gently with a whip to form a soft uniform cream, add 150 g Italian meringue to each bowl and 250 g whipped cream. Cover with plastic wrap and place in the refrigerator.

Decoration: 

• Temper the chocolate (this is optional in the case you wish to decorate only with a dusting of cocoa powder or at will): dissolve the dark chocolate in the microwave up to a temperature of 50°, pour into a cold work top (or a wide baking tray that was previously cooled in the freezer) and work with a spatula to cool, until it reaches a temperature of 31°C.
• Now spread it on two sheets of oven paper so that it forms one layer of 1 mm; wait for the chocolate to crystallise slightly then use a knife to cut out a circle the same size as the mould and allow it to cool in the fridge until needed.
• With the remaining chocolate create leaves for the final decoration.

Assembly:

• On the bottom of a steel ring (or mould with removable bottom) place a layer of rice biscuit, spread a layer of pine nut cream semifreddo, then cover with the dark chocolate disk and complete with the other Biscokrok cream semifreddo and place in the freezer for a few hours.
• When serving decorate with the crispy chocolate leaves dusted with cocoa powder.