Chestnuts pudding (3)
Instructions
Peel the chestnuts, boil in boiling water for about 20 minutes.
Drain and remove the skin that covers.
Put them in a saucepan, cover with the flavored milk with half a packet of vanillin and flavored with a pinch of salt.
Cook covered and moderate heat for about 3/4 of an hour.
When they are ready pass through a sieve with their liquid.
Toast almonds in oven and then chop.
Put back on the fire the chestnut puree, add sugar and ground almonds.
When the mixture is blended, remove from heat and, stirring constantly, add the cream.
Pour into a mold from pudding, let cool and refrigerate for 3 hours.
When serving put the pudding on a plate and guarnitelo with almonds.
