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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701

Chestnut semifreddo

1 free-range egg from South Tyrol, 3 egg yolks
100 g sugar
2 tsp. honey
Zest of one whole orange
300 g chestnut pulp
2 tsp. rum
500 ml whipped cream

2-3 ripe soft persimmons
Powdered sugar
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.
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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