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
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.