Chestnut puree (vermicelles) with cream and meringue

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring the chestnuts and 1/4 litre of water to the boil in a pot, cover and cook for 15-20 minutes until almost all the water has been absorbed. Stir from time to time. Add 200 ml milk, sugar, 1 packet of vanilla sugar, butter and salt and continue to boil while stirring for a further 20-30 minutes until the milk is almost absorbed and the chestnuts have broken up. Add 5-6 tablespoons of milk if necessary. Press the chestnut mixture through a potato press.

2. 2

   Cover the chestnuts and let them cool down. Coarsely chop the chocolate coating and melt it in a hot water bath while stirring. Let it cool down. Whip cream and 1 sachet of vanilla sugar until stiff. Pour into a piping bag with star-shaped spout. Alternately squeeze some cream with the piping bag and some chestnut mixture through the potato press directly onto the meringue tartlets. Finish with a cream tuff. Pour the liquid chocolate coating onto the cream tuffs. Let it dry.

3. 3

   Pour into a piping bag with star-shaped spout. Alternately squeeze some cream with the piping bag and some chestnut mixture through the potato press directly onto the meringue tartlets. Finish with a cream tuff. Pour the liquid chocolate coating onto the cream tuffs. Let it dry. Decorate with orange slices

4. 4

   With 8 people:

Nutrition Facts

KCAL
390 kcal

CARBS
50 g

FATS
19 g

PROTEINS
4 g