Chestnut Cream (Crema Glacè)
Instructions
In a heavy-bottomed saucepan whisk the egg yolks with sugar until mixture is fluffy.
Put the saucepan on low heat, stir in the champagne and continue working with the whisk until it thickens.
It should not boil.
Remove from heat and add chopped marrons glacés, stir and allow to cool.
Serve in individual cups.
Ingredients and dosing for 4 persons
- 8 egg yolks
- 25 cl of dry sparkling wine
- 100 g of sugar
- 400 g of marrons glacés in pieces