Persimmon semifreddo
Instructions
Peel the persimmons and remove any stones.
Passed the pulp through a sieve and add the sugar and the juice of two lemons.
Whip the cream and add the unsweetened passed by cutting with a whisk, stirring gently from top to bottom.
Put the past in the freezer for 5 hours in individual containers or tronchetto (aluminium rectangular box molded ice cream and cover).
Meanwhile, prepare the sauce by putting the pulp in a blender well bathed pineapple, lemon juice and as much water as needed to get a smooth texture.
Blend and serve the sauce with the semifreddo, minding not to leave it in the freezer more than 5 hours, otherwise it becomes too hard.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 6 persons
- 1 kg ripe persimmon
- 400 g sugar
- 2 lemons
- 1/2 l cream
- For the sauce:
- 500 g of pineapple pulp
- 1 lemon
- 2 glasses of water