Chestnut semifreddo is a delicate and creamy dessert, perfect for ending a meal deliciously. Originating from the Piedmont region, this dessert is made with egg yolks, sugar, whipping cream, and a delightful chestnut purée. Its soft texture and the fragrance of chestnuts make it irresistible. Best enjoyed cold straight from the freezer, it is an ideal dessert for the autumn and winter seasons.
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.
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.
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.
When the cream thickens and coats the spoon, remove it from the heat and pour it back into the bowl.
Let it cool, stirring occasionally, then add the rum, chestnut purée, and chopped chestnuts, mixing everything carefully.
Whip the remaining cream and add it to the mixture, stirring gently from bottom to top to avoid deflating 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, invert the mold onto a dessert plate, remove the aluminum foil, and slice the semifreddo.
Electric Beater
Hand Whisk
Semifreddo Mold
Store in the freezer
Can be decorated with melted chocolate
Italia, Piemonte
| Energy (kcal) | 257.55 |
| Carbohydrates (g) | 27.43 |
| of which Sugars (g) | 13.54 |
| Fat (g) | 15.01 |
| of which Saturates (g) | 8.13 |
| Protein (g) | 2.88 |
| Fiber (g) | 2.35 |
| Sale (g) | 0.01 |
