Chestnut cappuccino in verrines my way
- 400g chestnuts
- 40 cl liquid whipping cream
- 20 cl chicken broth
Preparation 30 mins
Peel the chestnuts.
Bring a pan of salted water to a boil and plunge the chestnuts into it for 40 minutes. Drain them.
In a bowl, mix the chicken broth with the liquid cream.
In a saucepan, place the chestnuts and cover with this cream. Heat for 20 minutes over medium heat.
Mix everything to obtain a smooth cream without lumps. Pour into verrines.
You can accompany this cream with slices of veal, poultry or game, and decorate it with whipped cream.
For this chestnut cappuccino recipe in verrines my way, you can count on 30 minutes of preparation. To learn more about the foods in this Hot Drink recipe, head over to our food guide here.