Chestnut Dessert with Whipped Cream
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g chestnuts (marroni)
- g powdered (icing) sugar
- g chocolate
- spoonfuls citron rosolio
- g whipped cream
Instructions
- Boil, peel and sieve the chestnuts while hot; powder the chocolate.
- Form a paste with the chestnuts, chocolate, sugar and rosolio.
- Sieve the paste in vermicelli onto a plate around an upturned saucer, turning to distribute evenly.
- Remove the saucer and fill the central hollow with whipped cream. Serves eight.