Time: 50 minuti + tempo di riposo
Difficulty: Media

Ingredients for 10 people:
100 g of robiola cheese - 150 g of mascarpone - 200 g of cream cheese spread gluten free - 70 g of powdered sugar without gluten
3 dl of fresh cream
100 g of amaranth
2 pears
23 yolks
1 tablespoon of lemon juice
5 g of glucose syrup
Traditional Balsamic Vinegar of Reggio Emilia DOP
glaze of cherries gluten-free
4 drops of wine vinegar

Procedure
Arrange the amaranth in a fine kneaded colander and rinse it carefully under running water;  cook it in boiling water for 15 minutes, then drain it, drain it well and let it cool in a bowl.

Work 3 egg yolks with electric whips in a bowl with icing sugar;  add the robiola, the gluten-free spreadable cheese and the mascarpone, working with the whips until you obtain a smooth and homogeneous mixture.

Whip the whipped cream with the electric whips in a bowl and when it will bewell soda, incorporate it to the cheese mixture with gentle rotary movement of a spatula,from bottom to top.  Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, peel the pears, divide them in half and remove the core with the seeds;  cut the pulp into small cubes, place them in a small non-stick pan with lemon juice and glucose and cook for 5 minutes over high heat, stirring.

After the indicated rest time, add to the cheese mixture. amaranth and pear cream and mix everything;  distribute it in 40 oval molds lined with kitchen foil and let it rest in the freezer for 2 hours and 30 minutes.

In the meantime, bring to the boil water in a saucepan and add 'wine vinegar;  cook the remaining egg yolks for 4 minutes, then drain them gently with a skimmer and let them cool on a kitchen towel.

Take the small semifreddi from the freezer and unmold 4 on each individual plate;  remove the film and place 1 egg yolk and a drop of balsamic vinegar on top and garnish the dish with a few drops of gluten-free cherry glaze.  Serve.