Contents
show
Ingredients
- 1 Organic egg yolks
- 4 tbsp Sugar
- 250 g Chestnuts
- 3 tbsp Almonds ground and roasted without fat
- 200 ml Cream
- Some abrasion from the tonka beans
Instructions
- 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.
Nutrition
Serving: 100gCalories: 276kcalCarbohydrates: 38.6gProtein: 2.2gFat: 12.4g