DIRECTIONS

1. Place some ice cubes in a cylindrical container, immerse the gelatine sheets one at a time, and put in the refrigerator.

2. To prepare the Bavarian cream:
- Pour the Chestnut Drink into a saucepan and heat it on the stove.
- Meanwhile, use a whisk to beat the egg yolks with the sugar in a bowl until they are light and creamy.
- When the Chestnut Drink comes to a boil, slowly pour it over the egg yolk mixture, stirring.
- Pour it back into the saucepan and cook over low heat, stirring constantly with a wooden spoon until the Bavarian cream begins to thicken, coating the spoon.
- Remove from heat, filter it through a sieve and add the squeezed gelatine, stirring gently with a whisk to incorporate.
- Cover with plastic wrap in contact with the cream, let it cool then place it in the fridge to rest.

3. Whip the Rice Cream with an electric mixer, pour it over the cold Bavarian cream and gently stir with a whisk until the mixture is smooth.

4. Pour into glasses and let cool in the refrigerator for four hours.

5. Sprinkle cocoa powder over the cream and serve. For an extra touch, serve it with biscuits.

BAVARIAN CHESTNUT CREAM

Meal
Meal
Desserts
Difficulty
Difficulty
Medium
Type of diet

no-lattosio
Vegetarian
Lactose free
Made with

Chestnut Drink


Rice Whipping Cream

INGREDIENTS FOR 8 PEOPLE

500 gOraSì Chestnut Drink
400 gOraSì Rice Cream
100 gegg yolks
100 gsugar
11 ggelatine sheets
cocoa powder to taste

DIRECTIONS

1. Place some ice cubes in a cylindrical container, immerse the gelatine sheets one at a time, and put in the refrigerator.

2. To prepare the Bavarian cream:
- Pour the Chestnut Drink into a saucepan and heat it on the stove.
- Meanwhile, use a whisk to beat the egg yolks with the sugar in a bowl until they are light and creamy.
- When the Chestnut Drink comes to a boil, slowly pour it over the egg yolk mixture, stirring.
- Pour it back into the saucepan and cook over low heat, stirring constantly with a wooden spoon until the Bavarian cream begins to thicken, coating the spoon.
- Remove from heat, filter it through a sieve and add the squeezed gelatine, stirring gently with a whisk to incorporate.
- Cover with plastic wrap in contact with the cream, let it cool then place it in the fridge to rest.

3. Whip the Rice Cream with an electric mixer, pour it over the cold Bavarian cream and gently stir with a whisk until the mixture is smooth.

4. Pour into glasses and let cool in the refrigerator for four hours.

5. Sprinkle cocoa powder over the cream and serve. For an extra touch, serve it with biscuits.
Left Menu Icon