I have not been here for too long and I apologize to my regular readers. Blame it on a schedule too full, makes me earn revenue without having time to write. Fortunately, the photos and notes I take when preparing a recipe are just screaming, for me to include in a single message.
For forgiveness, a little recipe prepared for the anniversary of my mother a few months ago, but that should be published. Her favorite sweet ingredient: chestnut cream. Last year, she had a right to Mille-feuille with chestnut cream. This year, a little less technical, a little lighter but equally delicious: A chocolate, chestnut and puffy quinoa dessert. Test them to impress your mother or your Valentine!
Serves 4 people
Prep : 15mins
Cooling : 6h minimum
- 60Blown quinoa gr (can be replaced with puffed rice)
- 100g butter
- 175g chocolate
- 280grams of sweet chestnut cream
- 4 egg whites
Melt the butter. Combine quinoa souffle with melted butter and then settle to the bottom of this preparation circles individual desserts (or large verrines individuelles). Keep refrigerated.
Melt the chocolate in a bain-marie. Warm chestnut cream in the microwave. Meanwhile, up the egg whites until stiff tightly.
Divide the egg whites in two bowls. Gently stir in melted chocolate to one half of the egg whites. Do the same with the chestnut cream.
Remove the dessert circles from the refrigerator. File 3 or 4 tablespoons of chocolate mousse on the puffed quinoa, smooth with a spoon. Add 3 or 4 tablespoons brown mousse on top. Let set at least 6 hours in the refrigerator.
When serving, Carefully remove the ring in, deposited on each plate and sprinkle with a pinch of grated chocolate.