Chestnut Cream Semifreddo

Preparation

1. STEP 1 OF 6

   Stir the chestnut cream with the cream

2. STEP 2 OF 6

   Start beating the egg whites with salt; as soon as they are partially whipped, place the bowl over very low heat while immersing it in a warm water bath and continue to beat the egg whites while incorporating all the sugar: in the end, you should obtain a shiny and firm meringue

3. STEP 3 OF 6

   Incorporate it into the chestnut and cream mixture by working everything with a wooden spoon, using bottom-to-top and top-to-bottom movements

4. STEP 4 OF 6

   Pour the mixture into a mold with a capacity of 85 cl (you can use a rectangular mold with a fluted bottom) and refrigerate for at least 6 hours

5. STEP 5 OF 6

   Just before serving, prepare the sauce: grate the chocolate and melt it over very low heat with 100 g of water

6. STEP 6 OF 6

   Unmold the semifreddo onto a layer of sauce and bring it to the table

General Information

Analysis

Macronutrients (100 gr)