2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Autumn with a breath of chestnut evoke a pleasant association of warmth and sweetness. It comes in childhood, with the first time we try chestnuts, and we wear it all our lives. That is why we associate the brown delicious fruit with the autumn season. When on the big boulevards outside we are greeted by the fallen leaves of the trees and the aroma of roasted chestnuts, then autumn has come.
They say that chestnuts are the bread of the forest. This name came from Italy because people in the Alps and the Apennines ate chestnuts and chestnut flour for most of the year.
Edible chestnut resembles cereals. It contains tannin and has a tart taste, so it must be heat-treated to become edible. The taste of cooked chestnuts is slightly sweet, contains vitamin C in quantities as much as lemon; vitamins B1 and B2, as well as A. Potassium, phosphorus, magnesium, calcium, sodium and iron in it strengthen the immune system just in the seasons when it weakens. The trace elements it contains are a supplement in the fight against seasonal colds and infections.
This infinitely tasty and sociable fruit with a slightly sweet taste and smell of forest moss and wild mushrooms is a great basis for creating a variety of recipes.
Whether cooked, roasted or cooked, chestnuts are equally delicious and healthy. It makes amazing desserts. One of them is chestnut mousse, which is a French classic. How to prepare it?
Necessary products:
200 grams of pre-cooked chestnuts
1 tablespoon white sugar
1 tablespoon brown sugar
Freshly squeezed lemon juice
15 g butter
15 g of cocoa
100 milliliters of cream +1 tablespoon of sugar for whipping
1 cap of rum
For decoration:
A pinch of powdered sugar, cocoa, a teaspoon of honey and chocolate topping
Preparation:
In a blender, beat all the ingredients without rum and cream. Add rum and whipped cream with a spoonful of sugar to the whipped mixture. The dessert is served appropriately decorated.
The secret of a good chestnut mousse consists in the way chestnuts are prepared. To cook well, you need to make a small incision like an X to pierce the crust. Boil for about half an hour or a little more.
The chestnuts are left in the water and when slightly cooled, they are peeled one by one. Unpeeled ones stay in the pot all the time, because when completely cooled, they are very difficult to peel.
For this chestnut mousse you can replace the water with milk and then they become very soft because they absorb some of the milk. The mousse will acquire incredible softness.
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