White chocolate semifreddo
METHOD
To make the cups – Melt the milk chocolate and brush 4 cups covered with cling film with the chocolate. Put in the fridge to set for 10 minutes.
To make the semifreddo – place the sugar and a little water in a pan and melt on low heat. Put the egg yolks in a bowl and with an electric whisk whip gently, adding the melted sugar. Whip until pale in colour.
Melt the white chocolate in a bowl on warm water.
Whip the egg whites with a pinch of salt until stiff.
Whisk the cream with the vanilla to a soft peak. Add to the white chocolate and pour immediately in the egg and sugar mix. Add the egg whites and gently fold in. Pour the mixture in the chocolate cups and freeze until needed.
Mix all the ingredients for the peach and blueberries and set aside to marinate for 1 hour.
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