Lets cook the chestnuts, peel them and pure them with their meat with the help of a little water.
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| Ingredients to make chestnut bavaroisse: |
| For 4 people ½ kilo of chestnuts 150 grams of sugar 3 eggs 3 fish tail sheets (gelatin) 250 grams of cream 1 tablespoon of brandy or whiskey |
Ingredients to make chestnut bavaroisse:
2. Mix the sugar with the egg yolks, beating carefully until making a fine paste.
3. Add the chestnut puree to the mixture.
4. We dissolve the gelatin leaves in a little warm water.
5. Add to the mixture and carefully incorporate the mounted snow-to-point and the cream mounted.
6. We put the entire mixture in a mold greased with butter. We entered the refrigerator 8 hours.
7. Once we set forth and decorate with a little cream mounted at the time of serving.
