Chestnut Semifreddo
60
Min.
average
Ingredients for 4 Serves
- 1 South Tyrolean free-range egg
- 3 egg yolks
- 100 g sugar
- 2 tablespoons honey
- 1 orange, zest grated
- 300 g chestnuts, pureed
- 2 tablespoons rum
- 500 ml whipping cream
Additional ingredients
- 2-3 ripe, soft persimmons
- Icing sugar
- Amaretto
- 4 mint leaves
Step 1: Beat the egg, egg yolks and sugar in a double boiler (approx. 80°C) until frothy. Let the mixture cool, then fold in the remaining ingredients. Pour into small moulds and freeze for at least 6 hours.
Step 2: For the sauce, peel the persimmons and strain the pulp through a sieve. Sweeten the sauce with icing sugar and a splash of amaretto.
Step 3: Take the moulds out of the freezer and briefly dip them in hot water to loosen the semifreddo. Carefully turn them out onto a plate. Drizzle with the persimmon sauce and garnish with mint.
Note: This chestnut semifreddo also pairs well with a forest fruit or chocolate sauce.
