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1
In a large bowl, beat the egg yolks with the superfine sugar at high speed until pale and thick, about 5 minutes.
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2
Add the chestnut puree, cocoa, vanilla and salt and beat at medium speed until smooth.
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3
In another bowl, whip the cream to soft peaks.
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4
Beat one-third of the whipped cream into the chestnut mixture, then fold in the remaining cream.
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5
Spoon the chestnut mixture into eight 6-ounce paper cups.
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6
Tap the cups gently to release any air pockets, then freeze until firm, at least 6 hours.
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7
In a small saucepan, combine the granulated sugar and water and stir over moderate heat until the sugar dissolves.
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8
Add half of the cranberries and cook until barely soft, about 1 minute.
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9
Using a slotted spoon, transfer the cranberries to a plate.
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10
Add the remaining cranberries to the syrup and cook over low heat until completely broken down, about 5 minutes.
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11
Transfer the sauce to a bowl to cool.
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12
Add the whole cranberries to the sauce and refrigerate until chilled.
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13
Peel the paper cup off each semifreddo and set on a platter.
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14
Let them soften slightly in the refrigerator, 20 to 30 minutes.
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15
Gently ease a cigar cookie into the center of each one and roll the pops in the minced chestnuts if desired.
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16
Transfer them to dessert plates, drizzle with the cranberry sauce and serve immediately.
