Cream of chestnuts with persimmon sauce and dark chocolate ganache: a very simple dessert, autumn, made of combinations both in flavor both of color, that I made in version finger food. Is’ a gluten-free desserts, that exploits the natural sweetness of the chestnuts and persimmons, so there is very little sugar. The doses are for single-serving spoons 12, but you can also make 4 flat cakes, obviously serving in a different way the chestnut cream. I prepared with fresh chestnuts, but you can do that too with those precooked, to the seasonality of the product. I enriched the cake with a chocolate ganache, but you can replace it with dark chocolate curls, if you prefer a greater crunchiness. Have a good day!
CHESTNUT CREAM, PERSIMMON AND CHOCOLATE SAUCE (easy recipe)Print This
- Doses for 12 tablespoons finger food or normal portions 4
- 600 grams of chestnuts
- 250 ml whole milk
- 150 ml of cream
- 70 grams of caster sugar
- a pinch of salt
- a teaspoon of vanilla extract
- half a glass of rum
- two loti
- 100 grams of dark chocolate ganache (made with 50 ml of double cream and 50 grams of dark chocolate, for the ganache click here on basics)
- dark chocolate flakes for decoration, to taste
To prepare the cream of chestnuts with the khaki and chocolate sauce. Engrave the chestnuts with a knife and boil them for 5 minutes in boiling water: drain and, While they're still hot, remove the outer Peel and inner skins. Unfortunately, peel them while still hot is the only way to be able to successfully remove the inner skins: If you prefer you can use pre-cooked chestnuts and vacuum boiling and skinning the wrong. When the chestnuts are clean put them into a saucepan with the milk, salt and boil over low heat for 30 minutes, until the chestnuts will not hold: mash with a potato masher and sieve until you have a smooth puree, then return the puree to the saucepan with the cream, sugar, the rum and vanilla extract. Cook, stirring constantly, until you have a smooth, thick puree, Let it cool and let it rest in the refrigerator, covered with plastic wrap, for at least an hour.
For persimmon sauce remove the pulp by removing any seeds and crush with a fork. Then pass through a sieve and set aside.
For the composition of the dessert put the chestnut puree in a piping bag with a star tip and create a swirl of cream on each individual serving spoon, pour over the persimmon sauce and garnish with the ganache and dark chocolate flakes. With these doses can create individual portions 4, served to the plate, chestnut cream with persimmon sauce and chocolate. An easy, elegant dessert. Bon appétit!