The Chestnut Cream Semifreddo is a delicious frozen dessert made with chestnut cream, egg whites, and cream. Perfect to enjoy during hot summer days or as a winter dessert.
Mix the chestnut cream with the cream
Start beating the egg whites with the salt; as soon as they are partially whipped, place the bowl over very low heat, keeping it immersed in a warm bain-marie, and continue to beat the egg whites while incorporating all the sugar: in the end, you should obtain a shiny and firm meringue
Blend it with the chestnut and cream mixture, working everything with a wooden spoon with movements from bottom to top and vice versa
Pour the mixture into a mold with a capacity of 85 cl (a rectangular mold with a fluted bottom can be used) and refrigerate for at least 6 hours
Shortly before serving, prepare the sauce: grate the chocolate and melt it over very low heat with 100 g of water
Unmold the semifreddo onto a layer of sauce and bring it to the table
Store in the freezer
Italia
| Energy (kcal) | 260.19 |
| Carbohydrates (g) | 24.77 |
| of which Sugars (g) | 16.76 |
| Fat (g) | 16.45 |
| of which Saturates (g) | 9.45 |
| Protein (g) | 3.85 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.19 |
