Taking advantage of the autumn we bring you these wonderful desserts made with chestnuts.
Chestnuts are part of the family of the nuts and, Although they are less fatty than other fruits, most of them are carbohydrates.
Without extending me much more in the properties of this fruit's autumn/winter I leave you with this small pleasure sweet recipe.
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– 30 hazelnuts
– 8 chestnuts
– 3 tablespoons honey
– 2 egg yolks
– 1 cassava flour scoop
-a vanilla baina
-250ml of water
First put to soak ones 25 hazelnuts. While these soften, Peel the chestnuts. Keep in mind that you will be able, only, remove the outer shell and will be more thin skin that we withdraw later.
Boil the chestnuts with water until they are cooked; This process takes an average of 20 min. He retired from the fire. It is now time to remove inner skin and grind them in a blender to puree them.
Tritura separately hazelnuts with 250ml of water. It passes the resulting milk through a strainer to remove the pieces. Put the milk with the vanilla to the fire. When it has boiled for a few minutes you can remove the vanilla and add the chestnut puree . Add honey, the flour and the egg yolks. Removes well and don't do it while the cream is cooked to prevent it from being stuck. When it begins to thicken and is about to boil , out of the fire. Acquired texture will be somewhat lumpy, If you wish you can go mixture to the Blender to make it more enjoyable.
Put the cream in the containers in which you are going to serve and let it cool in the refrigerator.
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