- 3 large egg yolks
- 1/2 cup superfine sugar
- 1 cup canned sweetened chestnut puree (10 ounces)
- 1/4 cup unsweetened cocoa
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 cup fresh cranberries
- 8 cigar cookies
- 1 cup minced roasted chestnuts (optional)
- In a large bowl, beat the egg yolks with the superfine sugar at high speed until pale and thick, about 5 minutes. Add the chestnut puree, cocoa, vanilla and salt and beat at medium speed until smooth. In another bowl, whip the cream to soft peaks. Beat one-third of the whipped cream into the chestnut mixture, then fold in the remaining cream.
- Spoon the chestnut mixture into eight 6-ounce paper cups. Tap the cups gently to release any air pockets, then freeze until firm, at least 6 hours.
- In a small saucepan, combine the granulated sugar and water and stir over moderate heat until the sugar dissolves. Add half of the cranberries and cook until barely soft, about 1 minute. Using a slotted spoon, transfer the cranberries to a plate. Add the remaining cranberries to the syrup and cook over low heat until completely broken down, about 5 minutes. Transfer the sauce to a bowl to cool. Add the whole cranberries to the sauce and refrigerate until chilled.
- Peel the paper cup off each semifreddo and set on a platter. Let them soften slightly in the refrigerator, 20 to 30 minutes. Gently ease a cigar cookie into the center of each one and roll the pops in the minced chestnuts if desired. Transfer them to dessert plates, drizzle with the cranberry sauce and serve immediately.
The recipe can be prepared through Step 3 up to 3 days ahead.