Chestnuts in soy milk
Instructions
Put the chestnuts in soy milk bath for at least three or four hours, then cook with a strip of kombu and a pinch of salt for forty minutes.
Leave lower pressure, add the stick of vanilla (after having opened for long with a sharp knife) and malt, air-dry stirring gently occasionally.
Serve cold or warm.
Ingredients and dosing for 4 persons
- 300 g of dried chestnuts
- 100 cl of soymilk
- 2 tablespoons of corn malt
- 1 stick of natural vanilla
- Seaweed kombu
- 1 pinch of sea salt