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Things to do in Italy

• Things to do in Italy

Recipe Orange Semifreddo

500 ml of orange juice, 4 eggs, 120 grams of sugar, 40 grams of cornstarch, 200 ml of cream, 1 orange rind. For the chocolate biscuit: 4 eggs, 2 egg yolks, 120 grams of sugar, 25 grams of flour 00.25 grams of potato starch, 25 grams of bitter cocoa, 50 grams of butter, red currant or other wild berries to taste to decorate

We start our semifreddo by squeezing the oranges to obtain the juice, then we filter it in a saucepan, light the fire and let it heat up. Meanwhile, beat the egg yolks together with about 80 grams of sugar, then add the sifted cornstarch and mix well. When the orange juice is hot, pour the egg yolk mixture and stir quickly with the whisk. Let it thicken for about 3 minutes or until the desired density is reached, turn off the heat and continue to stir. At this point we transfer the cream into a bowl and incorporate the grated rind of an orange. We cover the cream with a sheet of film in contact and let it cool completely. While the cream cools, whip the egg whites with the remaining sugar and then whip the cream, but not completely, it should not be firm. We take the cream again and soften it with a spoonful of whipped egg whites, then add the rest of the whipped egg whites, mixing from the bottom upwards so as not to take them apart. Finally we combine the semi-whipped cream, always stirring from the bottom upwards. We transfer the mousse into a silicone mold of the shape we prefer and put it in the freezer covered with plastic wrap for at least 5 hours. At this point let's dedicate ourselves to the chocolate biscuit: in the mixing bowl we put the 6 egg yolks with 100 grams of sugar available and let's whisk until we get a light and fluffy mixture. Now we can whisk the egg whites of 4 eggs until stiff with the remaining part of the sugar until you get a fixed meringue. Meanwhile we sift the flour, potato starch and cocoa and incorporate these dry ingredients into the whipped yolks a little at a time and stirring from bottom to top. We incorporate now, the meringue always a little at a time mixing from the bottom upwards. Pour the batter into a pan lined with parchment paper, level it very well and bake at 180 ° C for about 10 minutes. After 10 minutes we remove from the oven, let it cool and then remove it from the mold. Now let's prepare the chocolate mirror glaze: let's melt the chocolate in the microwave or in a bain-marie on the stove. Heat the cream in a saucepan over the heat, then add the two ingredients in a large pot and mix. Always add the glucose and butter while stirring, then emulsify everything with an immersion blender. At this point we take the semifreddo from the freezer and take the measurements of the base of each mold, choose a round pasta cup at least as big as the base and use it to copple discs from the biscuit dough. Arrange the chocolate biscuit disks on the serving plates. We extract the frozen desserts from the mold and place them on a grill, pour the icing on the semifreddo so that they are completely covered, then transfer them to the biscuit disks. To decorate the frozen desserts we can use red currants or other wild berries to taste.