SERVES 4 TOTAL TIME 30 min. + cooling DIFFICULTY easy
INGREDIENTS:
250 ml. milk
3 yolks
½ vanilla bean
20 g rice starch
60 g sugar
¼ zest of one lemon
50 g dark chocolate
300 g fresh cream
berries
DIRECTIONS:
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Place a large enough bowl in the freezer.
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First put a saucepan with the milk, vanilla bean, vanilla seeds and lemon zest on the fire. The pod is cut with the tip of a small knife in half lengthwise and the seeds are extracted. As soon as it starts to simmer, remove from the heat and let it rest.
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Meanwhile, put the sugar and yolks in a bowl and whisk them until the mixture becomes frothy and light.
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Still stirring, add the milk, to which you will have removed the lemon zest and vanilla pod and, subsequently, the sifted rice starch a little at a time.
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Put everything back on the heat and bring to the boil on a low heat, stirring constantly until the cream has thickened.
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Pour the cream into the bowl previously placed in the freezer and stir until the cream cools as quickly as possible.
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Chop the chocolate and melt it in a water bath, stirring. Attention the bowl must not be in contact with water.
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Turn off the heat and stir with the spatula until it is perfectly melted.
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Let cool and then incorporate it with the cream, stirring constantly with a spatula.
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Whip the cream with the sugar until stiff peaks.
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Arrange the glasses alternating a layer of chocolate cream with one of whipped cream.
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Let cool and, before serving, decorate with berries.
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