Bring the milk to the boil,
add the rice and simmer for 20 minutes. Gradually during this period, add the
wine. Stir often. Add 35 gram sugar and allow the mixture to cool down. Beat
the egg whites until fluffy. Beat the egg yolks with the remaining sugar for
three minutes and whip the cream. Mix the rice pudding with the cream, the egg
yolks, the chocolate and the citrus peels and finally stir in the egg whites.
Freeze for 4 hours, take the semifreddo out of the freezer 15 minutes before
serving.
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Mix the egg yolks, the
sugar, the lemon rind and the cream together and heat the mixture, either au
bain marie or in the micro wave, first 30 seconds and then 15 seconds every
time. Keep mixing until the mixture thickens and is hot. Allow it to cool
down, then add the tequila and lemon juice. Freeze for at least 4 hours, stir
every hour, or use an electrical ice cream maker.
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