Ingredients FOR THE SEMIFREDDO
- 200 g fresh cream
- 150 g milk
- 150 g sugar
- 150 g white chocolate
- 4 g gelatin in sheets
- 5 stars of anise
- 3 eggs
Ingredients FOR THE SHORTBREAD
- 300 g wholemeal flour
- 100 g brown sugar
- 100 g butter
- 10 g baking powder for cakes
- 1 egg
- 1 yolk
- anise powder
- salt
Ingredients FOR THE MOUSSE
- 165 g ricotta
- 30 g brown sugar
- 10 g powdered sugar
- 2 anise stars
- 1 pear
- lemon
FOR THE SHORTBREAD
Jumbled up flour and butter, add the egg and yolk, then the sugar, a pinch of powdered anise, the yeast and finally a pinch of salt. Work the ingredients in the mixer until the dough is homogeneous. Collect it in a stick and let it rest wrapped in cling film in the refrigerator for 30 minutes.
Roll out the pastry to 3 mm of thickness and cut out disks of 5-6 cm in diameter. Place them on a plate lined with baking paper and bake at 170 ° C for 7-9 minutes.
FOR THE SEMIFREDDO
Put soak the gelatin.
Heat the milk with anise stars: bring to a boil, turn off and leave to infuse for 30 minutes, then strain it.
Chop white chocolate; reheat the milk and pour it over the chocolate, stirring until it melts, obtaining a ganache. Then add the squeezed gelatin and let it melt.
Mounted the egg yolks with 75 g of sugar, in a double boiler. Beat the egg whites with the remaining sugar, firmly. Partially whip the cream until a creamy consistency.
Incorporate the egg yolks whipped to the ganache, then add the semi-whipped cream, finally the egg whites.
Pour the mixture in multiple silicone half-sphere molds (diameter of the balls 7 cm), level with a spatula, then place in the freezer for at least 4 hours.
FOR THE MOUSSE
Dissolve the cane sugar in the water to obtain a syrup.
Peel the pear and cut into small pieces, removing the core. Collect them in a vacuum bag with the syrup, the zest of 1 lemon and the anise stars. Cook in water at 85 ° C for 8-10 minutes. Remove the pear from the bag and blend until puree. Pass it through a sieve. Work the ricotta with the icing sugar, then add the pear purée, setting aside a little for decoration.
Alternatively, cook the pears directly in 80 g of water, in which you have dissolved the brown sugar with 2 lemon peels and the anise, for 5-6 minutes. Let them rest with the herbs for 5 minutes, then blend them and let them cool in the refrigerator before mixing them with the ricotta.
Turn out the semifreddi and serve with ricotta mousse, accompanying them with wholemeal shortbread biscuits. Decorate as desired with pear purée.
This recipe has already been read 267 times!