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About chestnuts...
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Chestnut cream
Although home-made chestnut cream is very delicious, it spoils faster than a similar product manufactured by Sarkpont Cc; therefore, it needs to be consumed soon after preparation. It is not a difficult task though: it is so delicious that it goes down really fast.

  • 4 eggs
  • 25 dkg of classic chestnut puree
  • 20 dkg of powdered sugar
  • 1 l of milk
Separate the egg whites from the yolks, then stir the chestnut puree and 10 dkg of powdered sugar into the yolks, dilute the mix with hot milk, and cook it into a thick cream while stirring continuously. Beat the egg whites into a white froth, add the second half of the sugar to it, and gradually, with light strokes, stir it into the hot cream (take the cream off the stove before doing so). Serve it cool in cups or bowls. Decorate them with whipped cream (made of 2 dl of cream) or canned fruit.
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