Chocolate semifreddo

Margarita ice cream

• 1/2 CUP RICE FOR RISOTTO
• 1 CUP MILK
• 1/2 CUP WHITE WINE
• 75 GRAM SUGAR
• 2 EGGS, split
• 2 CUPS CREAM
• 75 GRAM CHOCOLATE, chopped
• 3 TBSP SUGARED CITRUS PEEL, chopped

• 1 CUP CREAM
• 3 EGG YOLKS
• 1/4 CUP TEQUILA
• 100 GRAM SUGAR
• 1 LEMON, juice and rind

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.

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.

This is a Mexican recipe. November 20 is Revolution Day in Mexico. On that day in 1910 Madero declared the regime of Diaz illegal and called for a revolt. Di­az declared predecessor Juarez a dictator but he was the same. Click on culinary calendar for more links between cooking and historical events.

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