Chestnut cream
Instructions
Leave to soak gelatine in cold water until it softens.
Cook the milk with vanilla sugar and a pinch of salt.
Beat egg yolks with whites with sugar.
Pour the milk in the dough with the egg yolks and never stop spinning and doing so takes the consistency of a cream.
Squeeze the gelatin, dissolve it in warm cream and put it aside (cold) until it congeals.
Whip the cream.
Beat mashed chestnuts with rum, add 1/3 of the whipped cream and the cream and stir well.
Combined with caution remaining cream, pour the whole into glasses and put in a cool place.
Ingredients and dosing for 4 persons
- 10 cl of milk
- 50 g of sugar
- Salt
- 1 teaspoon of vanilla sugar
- 1 egg yolk
- 3 sheets gelatine
- 1 tablespoon of rum
- 25 cl of whipped
- 130 g of chestnut puree