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The Best Chestnut Semifreddo with Persimmon Sauce

The Best Chestnut Semifreddo with Persimmon Sauce

This Chestnut Semifreddo is served with a delicious, refreshing Persimmon Sauce that is on par with the enchanting atmosphere of the autumn/winter holidays.
5 from 2 votes
Prep Time 20 mins
Cook Time 3 mins
Additional Time 4 hrs
Total Time 4 hrs 23 mins
Course Gelati
Cuisine Italian
Servings 6


  • 5 persimmons
  • 150 g chestnuts 5.3 oz
  • 250 g whipping cream 1 cup
  • 3 tbsp Rhum
  • 1 tsp vanilla extract
  • 30 g Chestnut flour 3 3/4 tbsp
  • 30 g flour 00 3 3/4 tbsp
  • 40 g 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.
  • Chestnut Crumble
  • 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.
  • Persimmon sauce
  • Blend the pulp of the other 2 persimmons with the remaining sugar and vanilla and a few drops of lemon juice.
  • Assembling
  • 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.


Keyword Chestnut Semifreddo
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