Chestnut semifreddo is a delicate and creamy dessert, perfect for ending a meal in a delicious way. Originating from the Piedmont region, this dessert is made with egg yolks, sugar, whipping cream and a delicious chestnut purée. Its soft texture and the fragrance of chestnuts make it irresistible. Enjoy it cold straight from the freezer, making it an ideal dessert for the autumn and winter seasons.
Break the eggs, separating the egg whites from the yolks; place the yolks in a bowl, add the sugar gradually and whip them with an electric whisk until they are light and fluffy
Heat half a liter of cream in a small saucepan; when bubbles form on the surface, pour it over the egg yolk and sugar cream, stirring with a wooden spoon to combine well
Put the mixture back into the saucepan used for the cream and cook it in a double boiler by immersing the container in a larger pot half filled with water, which you will keep at a gentle simmer over low heat
When the cream thickens and coats the spoon, remove it from the heat and pour it back into the bowl
Let it cool slightly, stirring from time to time, then add the rum, chestnut purée and chopped chestnuts, mixing everything carefully
Whip the remaining cream and add this too to the mixture, folding gently from bottom to top so as not to deflate it
Line a rectangular loaf pan with aluminum foil and pour in the prepared cream; then cover with more aluminum foil and place in the freezer for at least 6 hours
When ready to serve, turn the mold out onto a dessert plate, remove the aluminum foil and cut the semifreddo into slices
Electric Beater
Hand Whisk
Semifreddo Mold
Store in the freezer
It can be decorated with melted chocolate
Italia, Piemonte
| Energy (kcal) | 291.59 |
| Carbohydrates (g) | 24.75 |
| of which Sugars (g) | 16.39 |
| Fat (g) | 20.25 |
| of which Saturates (g) | 11.58 |
| Protein (g) | 2.17 |
| Fiber (g) | 1.41 |
| Sale (g) | 0.02 |
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