Do Platypus Have Eyes

Every year at Christmas chestnut dessert prepared for, as I always say, I prefer an icing on a chocolate brown. Last year I read a diligent girl of my blog and this summer, I warned that came to spend some days in Denia and would like to see me. What was my surprise, he came from Switzerland with this pot of chestnuts for me, so I booked it for use this Christmas. Laura: THANK YOU for this detail.

This is a mousse dessert with a velvety smoothness. As you know I like to prepare it in individual cups, the prepared days before and left them in the freezer just for lack of adornment, and had several individual desserts so everyone chose the one you like.

INGREDIENTS 250 ml.
milk 2 egg yolks 1 tablespoon
sugar 1 tablespoon of coffee
cornstarch 1 can cream of chestnuts (I used Hero 450 gr.)
500 gr. whipped cream with 4 tablespoons of icing sugar
4 to 5 leaves of gelatine
a marron chestnuts in syrup or

DEVELOPMENT

Put the gelatine leaves soaked in cold water to moisturize.

With milk, egg yolks, sugar and cornstarch to make a custard, putting everything in a saucepan over low heat and stirring until it begins to smoke but not to boil, because if not cut. If you put these ingredients into Thermomix with Butterfly 7 minutes, 90 ° and vel. 3 1 / 2.

When it comes to temperature, add the drained gelatine and mix thoroughly to get rid it. Then add chestnut cream and mix well.

whip the cream should not be too mounted and add four tablespoons of icing sugar.

Now go slowly adding the cream to the cream and we almost cold about 28 degrees, stirring with a spatula until everything is integrated.

cups in a drink or put a few pieces of brown or glossy brown below, fill with cream cool in refrigerator several hours before serving, if you are not going to use once they have caught the texture, you can freeze covered with a film playing the cream (with skin), so we are not forming water droplets.

By going to serve up more pieces to chestnut trim.

Source: Hello Magazine