Cassata

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

Bring to a boil in a bain-marie and stir until dissolved. Reserve

In a large pan, mix well the milk, eggs, cornstarch, and flour

Bring to a simmer, stirring constantly, until thickened

Add the dissolved gelatin and stir

Remove from heat and let cool

Mix in the heavy cream

Pour into two containers and refrigerate for at least 6 hours or overnight

Remove from refrigerator, let sit slightly, then break into pieces and process

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

In one portion, add white chocolate chips and mix

In another, add peppermint extract and mix

Reserve the third portion

Cover with plastic wrap a 13x29 cm English muffin tin

Assemble the cassata: place the reserved whipped cream on top of the prepared mold, press down firmly with a spoon, and smooth out the surface

Spread over the chocolate-topped layer and finally the mint-topped layer

Cover with plastic wrap and refrigerate for at least 4 hours or until firm

For the syrup (optional): In a medium pan, bring to a simmer over medium heat the all-purpose flour and water, stirring constantly, until it reaches the point of caramelization

Remove from heat, add white chocolate chips, and mix well

Cool slightly and pour into prepared mold

Mold the cassata

If desired, drizzle with syrup and serve immediately

477 calories per slice (with syrup)