If you’re looking for a dessert that will impress your guests but doesn’t require too much effort, look no further than this chestnut semifreddo with persimmon cream and almond wafer. Semifreddo, which means “half-cold” in Italian, is a dessert that is half way between ice cream and mousse, and it’s surprisingly easy to make.

To make the chestnut semifreddo, you’ll need chestnut puree, heavy cream, eggs, sugar, and gelatin. Start by whipping the heavy cream until stiff peaks form. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy. Add the chestnut puree and stir until well combined. In another bowl, beat the egg whites until stiff peaks form. In a small saucepan, bloom the gelatin in a few tablespoons of water, then heat until the gelatin dissolves. Add the gelatin to the chestnut mixture, then fold in the whipped cream and egg whites until everything is evenly mixed.

Pour the mixture into a loaf pan lined with plastic wrap. Smooth out the top, then cover with another layer of plastic wrap. Freeze for at least 4 hours, or overnight, until the semifreddo is firm.

While the semifreddo is freezing, you can make the persimmon cream. Persimmons, which are in season in the fall, have a sweet, silky flesh that makes for a perfect dessert puree. To make the cream, simply peel and dice a few persimmons, then puree them in a blender or food processor with a little bit of sugar and lemon juice. If the puree is too thick, you can thin it out with a little bit of cream or milk.

Finally, to make the almond wafers, you’ll need almond flour, powdered sugar, egg whites, and butter. Mix the almond flour and powdered sugar together in a bowl. In another bowl, beat the egg whites until frothy, then add the almond mixture and melted butter. Mix until everything is well combined.

Heat a nonstick skillet over medium heat. Drop spoonfuls of the almond batter onto the skillet, then use a spatula to spread the batter into thin rounds. Cook for a minute or two on each side, until golden brown and crispy.

To serve, slice the semifreddo into thick pieces and place them on plates. Drizzle the persimmon cream around the edges of the plates, then top each piece of semifreddo with a crispy almond wafer. The combination of flavors and textures is absolutely divine – the nutty, creamy semifreddo pairs perfectly with the sweet, tangy persimmon cream and the crunchy almond wafers. It’s a dessert that is sure to impress your guests, but you’ll know the secret to making it was just a little bit of effort and a lot of love.

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