en de it
Chestnut semifreddo

Chestnut semifreddo


Whip egg yolks, egg and sugar into foam in a double boiler (at about 80° C). Let the foam cool off and carefully fold the remaining ingredients into it. Place the mass into the desired containers and freeze at -18° C for a minimum of 6 hours. Shortly before serving, remove the dishes from the freezer. To make the persimmon sauce, peel the 2 – 3 persimmons and pass the fruit pulp through a sieve. Add powdered sugar and Amaretto to sweeten to taste. Plate the chestnut semifreddo with the persimmon sauce and serve.

Restaurant Tschögglberger Hof insider tip: if you cannot find persimmons, forest fruit or chocolate sauce will also perfectly complement the chestnut semifreddo.

Beer recommendation
We recommend the variety Chestnut beer

Wine recommendation
We recommend Gewürztraminer passito.

Ingredients for

2 servings
4 servings
8 servings
1 free-range egg from South Tyrol, 1 egg yolks
50 g sugar
1 tsp. honey
Zest of 1/2 orange
150 g chestnut pulp
1 tsp. rum
250 ml whipped cream
1-2 ripe soft persimmons
Powdered sugar
1 free-range egg from South Tyrol, 3 egg yolks
100 g sugar
2 tsp. honey
Zest of one whole orange
300 g chestnut pulp
2 tsp. rum
500 ml whipped cream
2-3 ripe soft persimmons
Powdered sugar
2 free-range eggs from South Tyrol, 6 egg yolks
200 g sugar
4 tsp. honey
Zest of 2 whole oranges
600 g chestnut pulp
4 tsp. rum
1000 ml whipped cream
4-5 ripe soft persimmons
Powdered sugar
This recipe comes from
Gamper Family
Freigasse 8, 39050 Jenesien