Voici une recette de crème de marrons à l' ancienne frisant l'excellence
Description
1 Cook your chestnuts into the milk with the vanilla pods and 50g (1.75 oz) of caster sugar.
2 Test your chestnuts from time to time and when they will mash between your fingers strain them along with the vanilla pods.
3 Mash finely the chestnuts.
4 Weight up your chestnut pure and add the same weight of caster sugar to the pure. Mix it in a pot over a low heat stirring at all time until the pure has dried out. Set aside in a bowl to cool down when done.
5 Whip the cream.
6 Whisk 3 tablespoons of whipped cream into the chestnut pure and carefully fold the rest the cream into your chestnut pure with a spatula.
When done place in the fridge.
Serve on a round salad dish. The author of this recipe advise to garnish your chestnut pure with some meringues!
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