Italian dessert - Iced soft chestnut cream with persimmon sauce

Iced soft chestnut cream with persimmon sauce
(Semifreddo di marroni con crema di cachi)

Serves 4

Ingredients

For the Semifreddo:
9 oz. chestnut cream in a jar
1 pint whipping cream
2 egg whites
1-1/2 oz. sugar
1/2 oz. gelatin in sheets, or equivalent (not essential)
zucchero

Direction

Soften the gelatin in cold water for 20 minutes, then melt it into 2-3 heated tablespoons of the chestnut cream. Beat the chilled whipping cream into stiff peaks then fold into the chestnut/gelatin mixture. Beat the egg whites into stiff peaks and mix with the sugar dissolved in a bit of water. Add gently to the chestnut mixture. Pour into individual molds which have been dipped in cold water. Place in the refrigerator to chill for 4 hours.

Ingredients

For the sauce:
2 ripe persimmons (replaceable with cherry syrup)
lemon juice
1 T. sugar

Direction

While the cream is chilling, peel and seed the persimmons. Puree the pulp together with the lemon juice and sugar and chill. Tip the cream cups out on individual dessert plates and drizzle with the persimmon sauce.