Dark chocolate namelaka Hydrate 2.5 g of gelatin with 125 g of water and heat in the microwave. Finely chop the chocolate, melt it in a bain-marie and set aside. Heat the milk, adding the glucose syrup and gelatin. Remember that the milk temperature should not exceed 70°C. Sieve the mixture and combine it with the melted chocolate in 3 stages. Stir continuously from the centre outwards until a glossy mixture is obtained. Pour in the cold liquid cream and emulsify with an immersion blender, trying not to incorporate air. Pre-cool theLIFE blast chiller to -10°C. Blast chill the cream using the program BLAST CHILLING>DESSERTS>CREAMS.Pre-cool the LIFE blast chillerto -15°C.Pipe the cream into an acetate tube 25 cm long and 3.5 cm in diameter until full. Freeze with the program FREEZING>DESSERTS>CREAMS. Biscuits In a planetary mixer, whip the eggs with powdered almonds and icing sugar. Separately, whip the egg whites until stiff; when they start to foam, add 25 g of sugar and continue whipping until a solid consistency is obtained. In a bowl, melt the butter at 40°C. Add a few spoonfuls of meringue to the whipped eggs to make the mixture fluid, then gently combine the sifted flour using a silicone spatula. Finish with the remaining meringue, incorporating the ingredients with movements from top to bottom. Pour a few spoonfuls of dough into the melted butter and mix to obtain a fluid cream. Pour everything into the previous dough. Spread a thin layer of dough (about 0.5 cm) on a baking tray lined with baking paper and bake at 200°C for 8-10 minutes. Remove the tray and invert the biscuit onto a sheet of baking paper, carefully removing the baking sheet. Pre-cool the LIFE blast chiller to -15°C.Place in the LIFE blast chiller and start the program BLAST CHILLING>DESSERTS>SPONGE CAKE. Syrup peaches Cut the peaches in half, remove the stone, and cook for 5 minutes in a syrup made by boiling 1 litre of water with 450 g of granulated sugar. Remove the peaches from the syrup, peel them, and cut each half into thin wedges. Heat the gelatinous mixture in the microwave, add it to 160 g of the syrup in which the peaches were cooked, and pour everything over the wedges. Let the peach slices rest for 1 hour, then drain and use them warm. Semifreddo composition Cut the biscuit into a 15 x 25 cm strip, spread a thin layer of dark chocolate namelaka, and, with the frozen namelaka tube placed in the centre, roll the biscuit around it. Pre-cool the LIFE blast chiller to -15°C and freeze with the program FREEZING>DESSERTS>CAKES then store in the freezer. Slightly warm the peach wedges, drain them and distribute them on a 25 x 25 cm acetate sheet. Take the acetate tube out of the freezer, place it on the peach wedges and roll them around the tube. Place everything in a log mould to maintain the rounded shape, then freeze again. Glaze the frozen semifreddo with neutral cold glaze and place it on a base of crushed amaretti.
