nd heaped tablespoon chestnut puree in a food processor and pulse fine
n the bowl of a food processor fitted with a knife
ith parchment paper.
Put chestnut spread in small bowl. Mix
Force chestnut puree through a potato ricer
Chop the chestnut mushrooms, melt the butter and
In a food processor, puree the cilantro, mint,
ogether the milk, jam and food coloring in a small bowl
Combine all ingredients in a blender or food processor; puree until smooth.
and push through ricer into chestnut mixture. Stir to combine (mixture
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
nife and put in a food processor.
transfer to a
ell. Stir together buttermilk and food color. Mix flour, cocoa and
he butter and add in chestnut spread.
Mix the remaining
nd European groceries.
Chestnut puree and chestnut cream are usually imported
drizzle top decorative.
FOR CHESTNUT CREAM GLAZE: Stir together sugar
cool.
Unroll cake; spread chestnut filling over the cake and
amb as follows: To the Chestnut puree, add one-half the
o another bowl. Add the chestnut puree and chocolate chips and
n two-thirds of the chestnut puree, alternating with the egg
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, beat the egg yolks until thick and lemon colored.
In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth.
In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.
Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.