Semifreddo/Chez Panisse

재료

Semifreddo/Chez Panisse

Soaking liquid:

1/2 peach syrup

1/2 amaretti

For baking genoise:

9 eggs, separated

1/8 t salt

1 c sugar

6 T cocoa

3 oz melted chocolate

2 T hot water

Beat yolks with 3/4 c sugar til thick.

Chop chocolate and pour water over.

Butter parchment and line pan.

Warm egg whites and whip with 1/4 c sugar.

Bake for 14 mins at 350 degrees.

Use with Tangerine Mousse recipe. Layer in wine or parfait glasses with tangerine

segments and orange syrup.