8/10 Amaretti d’ Italia
500 g Chestnuts
100 g of orange or citrus fruit jelly
1 glass of milk
100 g sugar
orange zest to taste (for decoration)
Boil chestnuts, and let them cool before peeling the shell and the skin.
Cook the peeled chestnuts with milk in a pan till mixture is reduced and thick.
After pureeing the mixture in a vegetable mill, transfer it back to the pan, add sugar and cook together for about 10 minutes.
Pour the cream obtained directly into a glass, layer jelly and top with crumbled Amaretti d’Italia’s.
Garnish with one Amaretto and orange zest.