This persimmon semifreddo recipe mixes just 5 ingredients for a creamy cold dessert made without an ice cream maker: fresh persimmon pulp, eggs, sugar, vanilla extract, and heavy cream.
By Candice Walker on November 5, 2024 (Last updated November 5, 2024) This post may contain affiliate links. Read my disclosure policy.
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This sweet, rich, and creamy persimmon semifreddo makes the most of ripe persimmons while they are in season and gives you a uniquely irresistible cold dessert. You only need five ingredients to create this super creamy, persimmon-swirled semifreddo—and you don’t need an ice cream maker! With just persimmon puree, eggs, sugar, vanilla extract, and heavy cream, you can whip up this delightful frozen treat in no time.
🌟 Why You’ll Love This Persimmon Semifreddo
Tangy persimmon swirl: The persimmon in this recipe takes the semifreddo to new heights on tangy, sweet flavor. Any fruit in semifreddo is amazing, yet my persimmon puree is even more amazing than you imagine. If you love persimmon as much as I do, my persimmon bread or my persimmon cookies will blow your mind!
Easy and reliable semifreddo: Home cooks at any level can make this semifreddo, and it comes out perfectly every time. A foolproof, easy method makes semifreddo way less intimidating than you might think!
NO ice cream maker needed: Not everyone has an ice cream maker, so this semifreddo can be made in any kitchen with two simple tools, a hand mixer and a baking dish. The whipped egg whites are key here – they help achieve that characteristic lightness in a semifreddo without needing an ice cream machine churn.
Delightful texture: This recipe gives you a smooth, mousse-like dessert that’s creamy without the heavy density of a traditional ice cream.
🧾 Ingredients in Persimmon Semifreddo
Persimmon puree—I have a full recipe that outlines how to make this, but I also include an abridged version in this recipe. If you have frozen persimmon puree, you can defrost it ahead of time.
Granulated sugar – I use white sugar in this recipe as I find it works the most evenly and consistently in the semifreddo without being grainy.
Egg whites – The egg whites whipped to incorporate air in the semifreddo, creating a light texture. They stabilize the mixture by binding with the cream and persimmon puree, preventing separation, and adding volume. The egg whites are raw, so see my note below for an alternative.
Vanilla extract – High-quality vanilla gives your semifreddo a subtle creamy vanilla taste which works well with the persimmon.
Heavy cream – This should be kept cold for the best semifreddo. Choose a heavy cream that you love the taste of.
A Note on Semifreddo with Raw Egg Whites
This recipe does contain raw egg whites, which can be risky for pregnant individuals, those with compromised immune systems, and young children to consume. To make a non-raw version, whisk the egg whites and sugar in a heat-proof bowl over simmering water (ensuring the water doesn’t touch the bowl) until the mixture reaches 160°F (71°C). Whisk constantly for about 10-11 minutes to avoid solidifying the eggs. After removing it from the heat, let it cool for 10 minutes before continuing with the rest of the recipe.
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make This Recipe
Remove the skin and the seeds of the persimmons and add them to a blender or food processor.
Pulse or blend the persimmon until no chunks remain and the consistency is smooth, which should take less than a minute. Add to a small saucepan with 2 tablespoons of sugar over medium heat. Cover and cook about 3 minutes until the fruit begins to release their juices, about 3 minutes. Remove the lid and cook another 4-5 minutes. Remove from heat and allow to cool completely. You can do this in advance and refrigerate it before adding it to the semifreddo.
Add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, add 2 tablespoons of sugar and whip to stiff peaks. Transfer to a large bowl and clean the mixer or hand mixer before moving on.
Whip 1 cup of cold heavy cream in a clean mixer bowl or medium sized bowl. When the whipped cream begins to get stiff, add the vanilla. Whip to stiff peaks.
🍨 Important Semifreddo Tip 🍨
BOTH the mixer and bowl need to be cleaned thoroughly between making the meringue and whipped cream portions of the mousse, or the cream will not whip properly.
Fold the whipped cream into the meringue 1/3 at a time until incorporated.
Gently (and barely) fold in all but 1 cup of the persimmon puree. (Remember, you are reserving the 1 cup for serving.) It is crucial that you do not overmix. You barely want this incorporated because it will mix more as you transfer it to the baking pan.
Transfer to either a loaf pan, a 1/4 baking sheet, or any glass baking dish that is 9×13, 9×9, 8×8, 9×5 or similar. Cover and refrigerate for at least 8 hours.
Use an ice cream scoop to serve.
🏆 3 Tips for a Creamy, Smooth Semifreddo
Properly whip egg whites and cream: Whip the heavy cream to soft peaks and the egg whites (meringue) to stiff peaks separately. Soft peaks in the cream keep the texture creamy, while the more firm stiff peaks in the egg whites give the semifreddo structure.
Fold ingredients gently: When combining the whipped cream, egg whites, and persimmon puree, fold gently with a spatula. You don’t want to knock the air out of the mixture by mixing it too heavily.
Avoid over-freezing: Aim to freeze for 8 hours maximum for the perfect consistency. Over-freezing for longer can lead to the formation of ice crystals, which will alter that creamy texture we want, especially because this recipe doesn’t get sealed in a container.
🧊 How to Store Your Persimmon Semifreddo
Semifreddo is best in the first few days, but if you’d like to keep it longer you can follow the following instructions.
Transfer your persimmon semifreddo to an airtight container and place it in the freezer. The container will help prevent freezer burn and the absorption of odors from other food in your freezer.
I also recommend pressing a piece of plastic wrap or parchment paper directly on top of the semifreddo before sealing the container. This helps prevent ice crystals from forming on the top.
❄️ More Frozen Desserts to Love
Cold sweets and desserts just hit the spot, especially with these incredible flavor options.
This persimmon semifreddo recipe mixes just 5 ingredients for a creamy cold dessert made without an ice cream maker: fresh persimmon pulp, eggs, sugar, vanilla extract, and heavy cream.
Remove the skin and the seeds of the persimmons and add them to a blender or food processor. Pulse or blend the persimmon until no chunks remain and the consistency is smooth, which should take less than a minute.
Add to a small saucepan with 2 tablespoons of sugar over medium heat. Cover and cook about 3 minutes until the fruit begins to release their juices, about 3 minutes. Remove the lid and cook another 4-5 minutes. Remove from heat and allow to cool completely. You can do this in advance and refrigerate it before adding it to the semifreddo.
Meringue
Add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, add 2 tablespoons of sugar and whip to stiff peaks. Transfer to a large bowl and clean the mixer or hand mixer before moving on.
Whipped Cream
Whip 1 cup of cold heavy cream in a clean mixer bowl or medium sized bowl. When the whipped cream begins to get stiff, add the vanilla. Whip to stiff peaks.
Semifreddo
Fold the whipped cream into the meringue 1/3 at a time until incorporated.
Gently (and barely) fold in all but 1 cup of the persimmon puree. (Remember, you are reserving the 1 cup for serving.) DO NOT OVER-MIX. You barely want this incorporated because it will mix more as you transfer it to the baking pan.
Transfer to either a loaf pan, a 1/4 baking sheet, or any glass baking dish that is 9×13, 9×9, 8×8, 9×5 or similar. Cover and refrigerate for at least 8 hours.
Use an ice cream scoop and serve.
Notes
* Yes, this recipe does contain raw eggs, which is a no-no for some including those who are pregnant, have compromised immune systems, and are older or under 3 years old. So, here I’ve included a version that uses cooked eggs just in case: First, whisk the egg whites and sugar together in a heat-proof bowl or in the top piece of a double boiler. Then place over a pot of simmering water (or the bottom part of your double boiler) on a medium heat. Make sure the surface of the simmering water doesn’t touch the bottom of the heat-proof bowl. This will cook the eggs more than you want. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, which should take about 10-11 minutes. Do not stop whisking, or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. Then, use this mix to proceed with the recipe as normal.The mixer and bowl need to be clean between making the meringue and whipped cream portions of the mousse or the cream will not whip properly.Take care not to over-mix the persimmon puree into the mousse.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
