MILK CHOCOLATE SEMIFREDDO WITH STAR ANISE CARROT CAKE

Steps:

• Make the semifreddo
• 1. Put the chocolate in a heatproof glass bowl and melt slowly in the microwave. Alternatively, you can set the bowl over a pan of simmering water (don't let the bowl touch the water) and stir until the chocolate is completely melted and just warm. Set aside.
• 2. Using a handheld electric mixer, whip the cream in a medium bowl until it forms soft peaks; set aside.
• 3. Combine the egg whites and sugar in a heat-proof bowl and place over a pan of simmering water. Whisk continually until the whites are just hot, about 2 minutes. Remove from the heat and transfer to a large bowl. Beat the egg white-sugar mixture with a handheld electric mixer until stiff peaks form and the egg whites are shiny and glossy, 3 to 5 minutes.
• 4. Fold the cream into the melted chocolate, then carefully fold the meringue into the chocolate mixture. Pour the chocolate mixture into a 9 x 13-inch pan and put in the freezer until firm, at least 3 hours or overnight until frozen.
• Make the cake
• 1. Heat the oven to 350°F. Combine the eggs, oil, sugar, salt, flour, star anise, baking powder, and baking soda in a large bowl. Mix until just incorporated; add the carrots.
• 2. Line an 8 X 4-inch (or 4-cup) loaf pan with parchment or use a nonstick baking pan. Pour the cake batter into the pan and bake for 45 minutes, or until the center springs back when lightly touched.
• 3. When cool enough to handle, unmold onto a baking rack (run a small knife around the edges if necessary to release the cake from the pan) and let cool. Cut into 2-inch slices then cut each slice in half and set aside.
• Make the soup
• In a small saucepan, heat the carrot juice over medium heat, then add the cornstarch, and whisk until the carrot juice mixture thickens, about 2 minutes. Remove from the heat. Chill for 1 hour or until cold. Season with sugar and salt to taste.
• To serve
• Ladle a small amount of carrot soup in a shallow bowl. Place 5 to 8 carrot cake pieces on top of the carrot soup. Place 3 to 4 small scoops of the chocolate semifreddo on top the carrot cake. Garnish with carrot greens, if desired.