Overturned Chestnut Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 dl milk
- 0.5 ½ vanilla pod (s)
- 3 sheets gelatin
- 2 egg yolks
- 30 grams sugar
- 2 dl cream
- 200 g chestnut puree
Print Recipe
Pin Recipe Instructions
- Bring the milk with the cut, scraped-out vanilla pod to the boil, remove from the heat and let it steep for a moment.
- In the meantime, soak the gelatine in cold water.
- Beat the egg yolks with the sugar to a thick cream.
- Now bring the milk to the boil again and pour over the ice cream, stirring constantly.
- Pour the mixture back into the pan and bring to the boil while continuing to beat so that the cream binds.
- Pour immediately through a fine sieve into a bowl.
- Squeeze out the gelatine and dissolve in the still hot cream while stirring. Let the whole thing cool down.
- Whip the cream until stiff. First stir the chestnut puree, then the cream into the cream. Fill into molds and refrigerate for at least 2 hours before serving.
- Turn out to serve and serve with a berry sauce if you like.
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