Chestnut cream dessert | TheFruitAndFlowerBasket TV
Today I would like to introduce you to my own created chestnut dessert.
It tastes very creamy and hearty and actually appeals to almost everyone. A dessert of chestnuts is especially recommended in winter, as it warms us from the inside.
When serving, you can let your imagination run wild. Either dress in a glass or serve well on a plate. It is also very good cranberry or cornelian jam. Even a delicious chocolate sauce is always!
ingredients
This amount is enough for 5 nice portions.
- 200 g boiled chestnuts
- 300 ml of milk
- 1 tablespoon of sugar
- cinnamon
- 50 g butter
- 250 ml top / whipped cream
- for decoration: chocolate hearts, hollow sticks
preparation
- The chestnuts, already cooked in water, about 200 g are crushed and boiled in 300 ml of milk and 1 tablespoon of granulated sugar for another 15 minutes.
- Mix with the hand blender to a fine mass and possibly even add a little milk, so it can mix better.
- Then add cinnamon, vanilla sugar and 1 cl of rum.
- Stir the chestnut mixture for about 15 minutes, stirring constantly (note - it burns slightly!). It is best to stir with a wooden spoon.
- As long as the mass is still hot, 50 g of butter are stirred well.
- Now chill for about 1 hour and then the sweet mass is trained by means of piping bag in glasses.
- If you like, give it a dollop of cranberry jam on it and decorate the dessert with stiff whipped cream, chocolate heart and hollow sticks.
Tip: The finished Maronicreme (without whipped cream) lasts about 3 days at max. 5 degrees in the fridge. For this cover with cling film or place in a suitable container with well-closing lid.
The next day, the cream has thickened a bit, but still tastes very delicious!
I wish you good luck!
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