PREPARATION
Whip egg yolks, egg and sugar into foam in a double boiler (at about 80° C). Let the foam cool off and carefully fold the remaining ingredients into it. Place the mass into the desired containers and freeze at -18° C for a minimum of 6 hours. Shortly before serving, remove the dishes from the freezer. To make the persimmon sauce, peel the 2 – 3 persimmons and pass the fruit pulp through a sieve. Add powdered sugar and Amaretto to sweeten to taste. Plate the chestnut semifreddo with the persimmon sauce and serve.
Restaurant Tschögglberger Hof insider tip: if you cannot find persimmons, forest fruit or chocolate sauce will also perfectly complement the chestnut semifreddo.