This Chestnut Semifreddo is served with a delicious, refreshing Persimmon Sauce that is on par with the enchanting atmosphere of the autumn/winter holidays.
This dessert is served cold, in order to keep its shape, but the ingredients of the dessert itself have a warm and inviting sensation on your palate.
Or you can do as my children did, which is put warm chocolate syrup on top of the Semifreddo.
At first, I thought it would drown out the taste of the Chestnuts, but after trying it, I had to admit to my children that I actually liked it.
They smirked at me and said “told you so”, and I that point I considered taking back my statement, but I decided to gift them an ego boost for the holidays.
I guess what I am trying to say is, if your child wants to add some extra topping of sorts, once in a while let them because maybe you’ll find a new favorite. Other than that, I hope that everyone who celebrates had a joyous holiday surrounded by loved ones.
HOW TO PEEL THE CHESTNUTS
Chestnuts are the best nut of autumn; they are incredibly useful in the kitchen. The flour obtained from powdered chestnuts can also be a good substitute for regular flour that is used in almost all recipes for sweet and savory dishes.
The first images that come to my mind in relation to chestnuts would be a fireplace, a homey atmosphere, and cold Sunday afternoons.
The only drawback of chestnuts is their peel, which is sometimes very difficult to remove, especially if the chestnut is raw.
In this recipe, TO REMOVE THE SKIN FROM THE CHESTNUTS easily, you only have to follow some small quick steps. I put some water to boil and in the meantime I cut a small incision on the chestnuts with a knife.
I put the chestnuts in boiling water for 2-3 minutes and in the meantime, I put an iron pan on the fire.
After 2-3 minutes of boiling, I transferred the chestnuts to the pan and cover them with a lid. After a few minutes, the chestnuts will be ready to be peeled easily and quickly.
- 5 persimmons
- 150g chestnuts (5.3 oz)
- 250g whipping cream (1 cup)
- 3 tbsp Rhum
- 1tsp vanilla extract
- 30g Chestnut flour (3 3/4 tbsp)
- 30g flour 00 (3 3/4 tbsp)
- 40g cold butter (~ 3 tbsp)
- Peel 3 persimmons and remove the pulp.
- In a blender put the pulp, the peeled chestnuts, 80g of sugar, the rum, and a teaspoon of vanilla.
- Whip the cream and add it gently to the mixture.
- Place the cream in molds and place them in the freezer for at least 3-4 hours.
- In a bowl combine the 2 flours with the sugar, add the cold butter (cut into small pieces), and with your fingertips or with the help of 2 forks work the butter into a mixture of flour, squeezing it until it forms a nice crumbly mixture.
- Sprinkle the crumble on a baking sheet covered with parchment paper and bake for 5-10 minutes at 160 until golden brown.
- Blend the pulp of the other 2 persimmons with the remaining sugar and vanilla and a few drops of lemon juice.
- Take the dessert out of the freezer 20 minutes before serving.
- Arrange the semifreddo in the center of a spoonful of persimmon sauce and sprinkle it with chestnut crumble.