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Chestnut puree with hazelnut cream
A fabulous delicacy, which can make any meal more tasty, thanks to the flavors of the different -- yet similar -- fruits.

  • 75 dkg of plain chestnut mass
  • 20 dkg of hazelnut cream
  • 10 dkg of powdered sugar
  • 7 dkg of glazed lemon and orange peel
  • 7 dkg of grated orange peel
  • 1 glass of milk
  • 4 cl of rum
  • 2 dl of cream
After thawing, mash the chestnuts and stir the milk, the hazelnut cream, 5 dkg of sugar, and the lemon and orange peels -- previously soaked in rum -- into it. Place the chestnut puree into cups and refrigerate them for a few hours. Whip the cream with the remaining powdered sugar before serving.
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