Chestnut Semifreddo

Preparation

1. STEP 1 OF 8

   Break the eggs, separating the whites from the yolks; place the yolks in a bowl, add the sugar gradually, and beat them with an electric whisk until they are fluffy and frothy.

2. STEP 2 OF 8

   Heat half a liter of cream in a small saucepan; when bubbles form on the surface, pour it over the yolk and sugar cream, stirring with a wooden spoon to mix well.

3. STEP 3 OF 8

   Put the mixture back into the saucepan used for the cream and cook it in a bain-marie by placing the container in a larger pot half-filled with water, keeping it at a gentle simmer over low heat.

4. STEP 4 OF 8

   When the cream thickens and coats the spoon, remove it from the heat and pour it back into the bowl.

5. STEP 5 OF 8

   Let it cool, stirring occasionally, then add the rum, chestnut purée, and chopped chestnuts, mixing everything carefully.

6. STEP 6 OF 8

   Whip the remaining cream and add it to the mixture, stirring gently from bottom to top to avoid deflating it.

7. STEP 7 OF 8

   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.

8. STEP 8 OF 8

   When ready to serve, invert the mold onto a dessert plate, remove the aluminum foil, and slice the semifreddo.

Suggestions

• Electric Beater

• Hand Whisk

• Semifreddo Mold

General Information

Analysis

Macronutrients (100 gr)