Cassata

In a small heatproof bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes

Heat over boiling water, stirring until dissolved. Reserve

In a large saucepan, combine well the milk, eggs, cornstarch, and sugar

Heat over low, stirring constantly until thickened and cooked

Add the dissolved gelatin and mix well

Remove from heat and let cool

Add the heavy cream and mix

Refrigerate for at least 1 day or for 6 hours to set firmly

Let it soften slightly, then break into pieces and process in a processor

Divide into three equal portions and place each one in a mold

In one portion, add the chocolate chips and mix

In the second, add the peppermint extract

Reserve the third portion

Line with plastic wrap a 13 cm x 29 cm angel food cake pan

Place the third portion of sorbet in the mold, press down firmly with a spatula and smooth the surface

Spread the chocolate portion on top, followed by the peppermint portion

Cover with plastic wrap and refrigerate for at least 4 hours to set firmly

Prepare the syrup (optional): In a medium saucepan, heat over medium the sugar and water, stirring until the sugar has dissolved

Remove from heat and add the chocolate chips, whisking until smooth

Let cool

Unmold the cassata and remove the plastic wrap

If desired, drizzle with the syrup and serve

420 calories per slice

516 calories per slice with syrup