Chestnut Parfait (Semifreddo di Marroni)
Instructions
Puree the chestnuts with the cream and the milk until a cream that will pass through a sieve.
Beat one egg and two egg yolks with sugar, add the chestnut cream, stirring, and refrigerate.
Serve the semifreddo into bowls garnish with whole Brown.
Ingredients and dosing for 4 persons
- 400 g of fragmented brown
- 200 g of fresh cream
- 1/2 cup of milk
- 4 eggs
- 5 tablespoons of sugar
- 4 whole brown