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.