| Ingredient | Quantity |
|---|
| Milk | 700g |
| Corn Starch | 80g |
| Sugar | 140g |
| Egg yolks | 6 |
| Vanillin | 2 sachets |
| Butter | 130g |
| Dry biscuits | 1 packet |
| Chocolate | 200g |
| Pastry cream | 200g |
| Milk (for dipping) | As needed |
Instructions:
- Prepare the Base:
- In a saucepan, mix together 700g of milk, 140g of sugar, 80g of corn starch, 6 egg yolks, and 2 sachets of vanillin.
- Bring the mixture to a gentle boil while stirring constantly.
- Add 130g of butter to the mixture and continue stirring until thickened.
- Strain the mixture and let it cool.
- Infuse with Chocolate:
- Melt 200g of chocolate into the prepared cream mixture, stirring until smooth
- Layer with Biscuits:
- Dip dry biscuits into milk and arrange them in a mold to form the first layer.
- Add Chocolate Cream:
- Spread a layer of the chocolate-infused cream over the biscuits and refrigerate for 15 minutes.
- Incorporate Pastry Cream:
- Add a layer of pastry cream, followed by another layer of biscuits and chocolate, allowing each layer to chill for 15 minutes.
- Final Touches:
- Spread the remaining cream on top and refrigerate the semifreddo for at least 2 hours to set completely.
- Serve:
- Before serving, garnish with grated chocolate for an elegant finishing touch
