Servings:
4
INGREDIENTS
- - 500 g chestnuts
- - 250 g of greek yogurt
- - 1 glass of milk
- - 6 tablespoons powdered sugar
- - 4 tablespoons of rum
- - 2 tablespoons honey
- - 2 tablespoons unsweetened cocoa powder
- - 1 piece of butter
- - Cinnamon
INSTRUCTIONS
- Rinse the chestnuts, slice with a boxcutter and put them in a pressure cooker. Cover with cold water and close tightly with the lid.
- Let cook for 20 minutes from time, turn off and let out all the steam from the valve. Drain, peel and remove the inner skin.
- Puree the chestnuts in a food processor until you have a smooth paste and then add the cocoa and icing sugar.
- Put the mixture in a pressure cooker, add a bit of butter and previously heated milk. Add the rum and stir for 5 minutes over low heat with a wooden spoon. The result should be a firm dough but not too hard.
- Pass the chestnut in a puree masher, spreading it on 4 dishes. Decorate each portion with a generous dollop of greek yogurt and finish with honey and cinnamon. Let stand in a cool place.
