Difference between revisions of "Chestnut Charlotte"
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* 7 oz / 200 g [[whipped cream]] | * 7 oz / 200 g [[whipped cream]] | ||
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# Mix the chestnut cream with the [[simple syrup|sugar syrup]] to which you added 1 cup of [[rum]] and [[vanilla]]. | # Mix the chestnut cream with the [[simple syrup|sugar syrup]] to which you added 1 cup of [[rum]] and [[vanilla]]. | ||
# The syrup must be warm. | # The syrup must be warm. | ||
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[[Category:Chestnut Recipes]] | [[Category:Chestnut Recipes]] | ||
| − | [[Category:Romanian | + | [[Category:Romanian cuisine]] |
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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]] | ||
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Latest revision as of 11:16, 15 July 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
Procedures
- 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.
