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CHESTNUT PUDDING

INGREDIENTS FOR 6 PEOPLE

300 g chestnuts, 4 eggs, 100 g almonds, 1 spoonful bitter cocoa powder, 1 small glass rum, 1 sachet vanilla,
½ l milk, 80 g butter, 100 g sugar, 1 pinch salt
DIRECTIONS

Peel the chestnuts, scald them for 5 minutes in boiling water and clear the second skin out. Warm milk, add the chestnuts and boil them for 40 minutes stirring often. Mash the chestnuts, place the purée in a bowl, add butter, the yolks, sugar, the minced almonds, vanilla, cocoa, rum and a pinch of salt and stir. Whisk the egg-whites until stiff and mix them slowly in. Pour the mixture into a rectangular pudding mould and bake at 180° for 50 minutes. When the pudding gets cold, remove it from the mould and place it on a dish.
Serve with whipped cream.


CUPETA
INGREDIENTS FOR ABOUT 25 PIECES
50 round wafers, 100 g honey, 50 g sugar, 250 g walnuts, 1 handful hazelnuts, 1 copper pan
DIRECTIONS
Peel and coarsely chop walnuts and hazelnuts. In the meantime, in a copper pan, stir honey and sugar so to obtain an homogeneous mixture. Then add the chopped walnuts and hazelnuts and cook, stirring continuously, till they are roasted brown. Place the mixture between two round wafers and serve once cold.


GIANDUJA CAKE
INGREDIENTS
250 g Gianduja cream, 2 fresh eggs, 2 spoonfuls potato starch
DIRECTIONS
Mix the egg yolks and the wisked egg whites with the Gianduja cream. Add the potato starch and mix carefully. Pour the mixture into small oven moulds and cook at 180° for 20 minutes.