Components

• 450 g / 15.87 oz Espresso Semifreddo Base
• 450 g / 15.87 oz Lemon Curd Chiboust
• 10 Chocolate Biscotti

Assembly

1. Fill a hotel pan with rice. Place ten 120 ml / 4 fl oz glasses in the rice at a 45-degree angle.
2. Pipe about 45 g / 1.59 oz of semifreddo into each glass. Tap the glasses down (at the same 45-degree angle) so that the espresso semifreddo evens out to a smooth surface. Return the glasses to the hotel pan at the same angle.
3. Reserve frozen until needed.
4. Take the semifreddo out of the freezer. Pipe 45 g / 1.59 oz of the lemon chiboust into each glass, filling it all the way to the top. The chiboust should be the only thing seen from the top of the glass.
5. Torch the chiboust for a few seconds until the top is golden brown.
6. Place the biscotti directly across the top of the glass.
7. Temper for 4 to 5 minutes and serve.