Persimmon Semifreddo
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.
Servings: 6
Calories: 226kcal
Ingredients
- 1 cup persimmon puree 250 grams
- ¼ cup sugar Divided in half (2 tbsp each)
- 3 egg whites
- ½ tsp vanilla extract
- 1 cup heavy cream cold
Instructions
Persimmon Puree
- 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 9x13, 9x9, 8x8, 9x5 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.
Nutrition
Calories: 226kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 36mg | Potassium: 185mg | Sugar: 10g | Vitamin A: 583IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 1mg
