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Line a 1.5-litre freezer-proof terrine mould or
loaf tin with a double layer of clingfilm, letting
it overhang at the edges. Melt the chocolate in a
large heatproof bowl over a pan of gently
simmering water, making sure the water doesn’t
touch the base of the bowl. Remove and allow to
cool while you separate the eggs. Whisk the egg
whites with a pinch of sea salt until superstiff,
then, in a separate bowl, whisk the cream with the
sugar until it forms soft peaks. Stir the rice
pudding and cocoa into the melted chocolate, then
whisk up the egg yolks and fold in with a spatula,
followed by the cream. Finally, fold in the
whites, working from the outside in and from
bottom to top, until fully mixed but being mindful
to retain as much air as possible. Pour into the
lined mould, fold in the overhanging clingfilm to
cover, then freeze overnight.
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Move the semifreddo from freezer to fridge 2 hours
before you want to eat so you have a semi-frozen,
sliceable dessert. Turn it out on to a serving
platter, and sprinkle over the Hazelnut brittle
(page 78 of Together) and Spiced dust (page 78 of
Together). Nice with shaved or grated chocolate,
too.
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