White chocolate semifreddo with balsamic condiment and rose syrup
- 1 egg yolk
- 50g of sugar
- 40g of flour
- 200ml of milk
- 150g of white chocolate
- Sweetened whipping cream
- 2 egg whites
FOR THE FROSTING:
- Balsamic vinegar
- Rose syrup
Beat the yolk with sugar, add the flour and warm milk.
Add the white chocolate into pieces in the obtained cream and cook over low heat to melt the chocolate. Stir until the cream thickens.
In two different bowls beat the two egg whites and whip the sweetened cream. Combine the two creams, pour the mixture into silicone moulds and store in the freezer for about 30 minutes.
Finally put the semifreddo on a plate and glaze with balsamic condiment and rose syrup.
To obtain an excellent semifreddo we recommend our Balsamic vinegar Modena I.G.P Aged, that particularly enhances the taste of white chocolate.