John Myers
Dessert: Chestnut Cream
The perfect dessert: chestnut cream recipe with a picture and simple step-by-step instructions.
- 1 piece Organic egg yolks
- 4 tablespoon Sugar
- 250 g Chestnuts
- 3 tablespoon Almonds ground and roasted without fat
- 200 ml Cream
- Some abrasion from the tonka bean
- Scald the chestnuts with boiling water and then remove the hard skin. Cook in boiling water until soft and then peel off the brown skin.
- Cut the skinned, soft chestnuts into pieces, mix with two tablespoons of sugar, add half of the liquid cream and puree with a blender.
- Beat the egg yolks with two tablespoons of sugar in a water bath to a cream.
- Beat the other half of the cream, add the tonka bean zest and then stir the egg mixture and then the cream into the chestnut puree.
- Fold in the roasted ground almonds, without fat, pour the cream into four dessert glasses and chill.
- Garnish with chocolate shavings before serving.
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