Chestnut and orange dessert

Chestnut and orange dessert

Total: 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / portion: 477 kcal
, Fat: 21 g
, Carbohydrate: 48 g
, Protein: 7 g

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

30g meringue nests, crumbled
220g frozen chestnut puree, defrosted
3tbsp kirsch

Mascarpone cream

150g plain greek yoghurt
100g Mascarpone
½tbsp icing sugar
50g sugar-roasted almonds, coarsely chopped
2 oranges, segmented
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How it's done

Place the meringues in bowls. Mix the chestnut puree with the kirsch, transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe onto the meringues.

Mascarpone cream

Whisk together the yoghurt, mascarpone and icing sugar. Dollop the cream on top of the chestnut puree, garnish with the orange segments and almonds.

Good to know
Prepare: Prepare this chestnut and orange dessert (excl. almonds) approx. half a day in advance, cover and keep in the fridge.

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