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Dessert: Chestnut Cream

5 from 6 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 4 hours
Total Time 5 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 276 kcal

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
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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