COMPOSITION • chestnut cream • chestnut pudding • coffee shortcrust • chestnut petals CHESTNUT CREAM • roast chestnuts 1500 g • cream 3 l Vacuum pack the ingredients and leave overnight in the fridge. Blend well and recover the liquid by filtering it, straining it with a fine-meshed strainer, or using a cheesecloth. Add cream as necessary to reach the weight needed to make the pudding. CHESTNUT PUDDING • chestnut cream 480 g • sugar 30 g • isinglass 6 g • salt 2 g Heat the cream with the sugar to 60°C. Remove from the heat, add the previously rehydrated isinglass and salt. Pour into moulds or fill cups and place them in the freezer. 17
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