Level: easy
Preparation: 45 minutes
Cooking: 30 minutes
Servings: 4 people
Author: Matilde Vicenzi
Preparation
- 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 Amaretto di Matilde’s Garnish with one Amaretto and orange zest.
