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Chestnut mousse with persimmon sauce
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
For the mousse:
200 g peeled and peeled chestnuts,
80 g of sugar,
80 g whipping cream,
1 egg yolk, 1 egg yolk,
1 pinch of vanilla,
1 pinch of salt,
½ sheet of fish glue,
1 litre of milk.
For the waffle:
50 g of butter,
50 g of flour,
50 g egg white,
50 g of sugar.
For the sauce:
1 parsimmon,
½ lemon juice, lemon juice,
60 g of sugar.
Introduction
Chestnuts and persimmons color nature orange and brown and also the autumn table that chooses recipes prepared according to the seasons. The floury component of the chestnut is an excellent binder for the soft consistency of the pulp of the persimmon. A fruit that too often is abandoned on the branches and that must instead be rediscovered.
Preparing
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