Chestnut roll
Instructions
Mix the puree with the sugar, butter, cocoa, rum and gelatin.
Roll out the dough on a sheet of wax paper to form a rectangle.
Sift the ricotta and mix with 30 g of icing sugar, then add the chocolate chips.
Spread this mixture on the chestnut cream and roll the whole thing with the help of parchment paper.
Keep in refrigerator 7-8 hours before serving.
Ingredients and dosing for 4 persons
- 250 g of brown puree
- 80 g of sugar
- 75 g of butter
- 2 tablespoons of rum
- 1 tablespoon of cocoa
- 3 tablespoons of jelly
- 150 g of ricotta
- Chocolate
- Icing sugar