Bisquit with white chocolate semifreddo, blueberry sauce and sugar grill

Bisquit with white chocolate semifreddo, blueberry sauce and sugar grill
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Time: 50 minuti più tempo di riposo
Difficulty: elevata

Ingredients for 8 people

For the Bisquit:
2 Whole eggs
4 Egg yolks
77g Granulated sugar
105g Preparation for cakes and biscuits Molino Dalla Giovanna
32g Gluten-free potato starch
a pinch of salt 
For the chocolate semifreddo:
70 g water
30 g granulated sugar
200 g gluten-free white chocolate
3 eggs
250 g fresh cream
40 g gluten-free powdered sugar
For the cranberry sauce:
260 g blueberries
60 g granulated sugar
2 tablespoons lemon juice
For the sugar grill:
150 g isomalt in granules
1 branch of currant

Time: 50 minutes + rest time
Difficulty: high level

In a planetarium or in a bowl, peel the two whole eggs at room temperature with the sugar and start to whip.
After a couple of minutes add a pinch of salt and let it work, in the meantime turn on the oven to 200# to heat it.
Separate the egg yolks of the other eggs in the recipe and mix in a bowl before adding them to the dough in a planetarium, then follow with rice flour and starch previously mixed in a bowl. Allow the mixture to be worked by the planetary whips and be well mounted, it will take about 10 minutes.
To heat it, after the processing time, line a baking pan with parchment paper and pour inside the dough well puffed and fluid. Level gently with a spatula and bake for about 10 minutes without ever opening the oven (check the surface well golden).
Remove from the oven, turn over the biscuit on a clean cloth and roll up, then let it rest for an hour.
Then prepare the semifreddo, shelling the eggs and separating egg yolks and egg whites, then beat the latter with a pinch of salt and let them rest in the refrigerator until used.
In a small saucepan, heat the water and sugar, removing from the heat at the first hint of bubbles; let stand for 1 minute, then add the chocolate divided into small pieces, making it dissolve gently. When the mixture has reached about 40 C, add the yolks and incorporate carefully.
At the end, beat the cold cream with icing sugar, until it becomes firm and fluffy. Add to the chocolate with gentle rotating movements of a spatula from bottom to top.
Cut the bisquit with a square mould with high edges and distribute over the chocolate semifreddo; without removing the mould, transfer the preparation to the freezer for about 2 hours.
Meanwhile prepare the cranberry sauce. Wash the fruits well, drain and place in a small saucepan with sugar and lemon juice; cook over low heat until you get a smooth and homogeneous mixture. When the sauce is cooked, filter through a sieve.
After the indicated time, distribute the cranberry sauce on the bisquit and transfer the cake to the freezer for another 2 hours.
Meanwhile prepare the sugar grill. In a small non-stick saucepan, place the isomalt and melt over low heat (once ready it will be liquid and light color) transfer on a baking sheet lined with parchment paper and scratch with a fork to create a grid. Allow to cool.
Once the bisquit has rested with a semi-cold, add the sugar and currant grains to complete, then serve.