CHESTNUT CREAM WITH WHITE CHOCOLATE CAVIAR

Chestnut Cream with White Chocolate Caviar

Level: KID

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INGREDIENTS

• 500 g chestnut spread

• 2 cups 35% cream

• 1 gelatine sheet

• 1 tbsp cocoa powder

• ½ cup Crispearls (optional)*

PREPARATION

1. In a medium saucepan over low heat, dissolve the gelatine in the chestnut spread. Set aside and let cool for about 15 minutes.

2. In a large bowl, whip the cream. Add the chestnut mix and blend until you get a homogenous mix. Split between serving plates and cover in the fridge for at least 4 hours.

3. Before serving, you can add a few Crispearls white and some cocoa powder on top.

*Crispearls are cereals coated with chocolate. The ones I buy are made by Callebaut and I buy them at Aubut, whose reference you’ll find in the places where I shop.

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