John Myers
Contents
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Ingredients
- 125 g Pre-Cooked chestnuts
- 0,5 Vanilla pod
- 200 Milliliters Milk
- 1 tablespoon Rum
- 1 tablespoon Cocoa powder
- 2 tablespoon Powdered sugar
- 75 g Cranberries from the jar
- 175 Milliliters Cranberry juice
- 1 tablespoon Food starch
- Spray cream or "right"
- Lemon balm fresh
Instructions
- Halve the vanilla pod lengthways. Bring the chestnuts and vanilla pods to the boil with the milk. Simmer gently at low temperature for 20 minutes. Take off the stove. Puree together with the rum. Sift cocoa powder and powdered sugar over it and stir in. Refrigerate.
- Drain the cranberries. Catch the juice. Mix the cornstarch with a little cold water until smooth. Heat the juice. Stir cornstarch into the juice. Bring to the boil briefly while stirring and remove from heat. Add the cranberries and mix in. Allow to cool slightly.
- Spread the cranberries between two dessert glasses and chill for 30 minutes. Spread chestnut cream on top. Garnish with cream and lemon balm.
Nutrition
Serving: 100gCalories: 173kcalCarbohydrates: 30.6gProtein: 3.6gFat: 2.4g
