Walnut Semifreddo with Persimmon Sauce

A recipe which Patrizia Simone devised to use local Ovens Valley produce - serves 6

Semifreddo

Ingredients

60 grams of shelled walnuts
2 eggs
60 grams of white chocolate
100 grams sugar
300 grams of whipped cream
10 grams of deep fried walnuts

Method

Bring 60 grams of sugar to the caramel stage. Add the shelled and chopped walnuts and cook briefly. Lay the mixture on to a marble slab, let it cool and finely chop the crunch walnut mixture (the "croccante.")

Mix together the remaining sugar and eggs in a bowl and place it on top of the bain marie. Whip the mixture to a thick consistency, remove the bowl from the heat and whisk until is cool. Melt the chocolate and add to your mixture together with the whipped cream and the "croccante." Pour into individual moulds and leave in the freezer for two hours before serving.

Persimmon Sauce

Ingredients

360 grams of persimmon pulp
20 grams lemon juice
250 ml sugar syrup

Method

Put the persimmon pulp through a fine sieve. Add the lemon and sugar syrup to finish the sauce.