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Chestnut Cream

Newman's picture
Ingredients
  Chestnut puree 15 Ounce (Natural)
  Vanilla sugar 1 1⁄2 Tablespoon
  Gelatin 1⁄2 Ounce
  Milk 4 Tablespoon
  Cream 2 Tablespoon (Enough For Masking)
Directions

Dissolve the gelatine in tepid milk in a saucepan.
Add the puree and sugar and blend all together thoroughly.
Remove from heat, beat in the cream and turn into a wetted mould.
Chill well, turn out carefully and mask with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling

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