Yield: 1 Servings
|150 grams||Fresh Cream|
|\N \N||Nut Sized Pieces Of Butter|
Sieve the boiled and peeled chestnuts into a bowl. Add the cocoa, sugar, butter, and 100 g whipped cream. Blend well and put it into individual glasses. Place these in the fridge. Whip the remaining cream and keep it cool. Using a suitable icing bag, cover the puree in the glasses with the whipped cream just before serving.
Recipe By : Carla Geri Camporesi - Chestnut Time, ISBN 88-7246-113-8 Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 04:24:46 EDT From: erika metzieder <100627.3022@...>