Gluten Free Dutch Pie

Prepare the filling:

• Heat 2/3 of the almond milk with the vanilla pod, opened and seeded.
• In a bowl, mix the egg yolks and sugar. Beat with a whisk.
• In another bowl, dissolve the starch in the remaining milk and add the egg yolk mixture.
• When the milk boils, give a thermal shock to the egg yolk mixture, adding a ladle at a time of the milk, and mixing so as not to cook the egg yolks.
• Put back over the heat until thick.
• Pour everything into a container. Put plastic wrap over it and in contact with the cream and cool in the refrigerator.
• In a beater, beat the ghee until firm and light colored.
• Add it to the cold confectioner’s cream a little at a time.

Prepare the topping:

• Melt the chocolate and add the rice cream, mixing with a whisk until smooth.

Assembly:

• Prepare a tin with acetate sheets around it.
• Put the biscuits with chocolate around the tin, with the chocolate on the outside part.
• Dampen the Marie biscuit in the milk with vanilla extract and line the bottom of the tin.
• Pour the vanilla cream in the tin and spread.
• Pour the chocolate ganache over the cream and spread.
• Put in the refrigerator for at least 2 hours.