Difference between revisions of "Chestnut Charlotte"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Desserts" to "Category:Romanian cuisine Category:Dessert recipes") |
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[[Category:Chestnut Recipes]] | [[Category:Chestnut Recipes]] | ||
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[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Rum Recipes]] | [[Category:Rum Recipes]] | ||
[[Category:Simple syrup Recipes]] | [[Category:Simple syrup Recipes]] | ||
Revision as of 14:07, 6 April 2012
Description
In Romanian: Sarlota de castane
Ingredients
- 4 lbs / 2 kg boiled, peeled, crushed, strained chestnuts
- 80 sugar cubes made into a thick syrup
- 1 cup rum
- 2 oz / 50 g butter
- ½ vanilla stick
- 7 oz / 200 g whipped cream
Directions
- Mix the chestnut cream with the sugar syrup to which you added 1 cup of rum and vanilla.
- The syrup must be warm.
- Add the butter and mix to homogenize.
- Place the mixture on a plate moistened with rum.
- Garnish with whipped cream and refrigerate.
