Chestnut foam with persimmon puree - The recipe

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Preparation chestnut foam:

1. Whip the cream to form soft peaks and place in the fridge;
2. Leave the chestnut puree at room temperature for at least one hour;
3. Melt the white chocolate in a bain-marie (over a low temperature!);
4. Stir the chestnut puree with a spatula to soften it;
5. Incorporate the gelatine dissolved in the Maraschino in a bain-marie;
6. Add the melted chocolate and incorporate it gently into the chestnut puree;
7. Lastly, incorporate the soft-whipped cream very gently, but quickly;
8. Refrigerate for 4–5 hours before serving.

Preparation persimmon puree:

1. Puree the persimmons (using a mixing);
2. Add the icing sugar and lemon juice (according to the taste of the persimmons).

Plating up:

Create a “mirror” with the persimmon puree on the plate. Position 2 or 3 balls of chestnut foam on top. Decorate with the ricotta and garnish with the fresh blueberries.


A recipe reworked by the SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).