Chestnut Cappuccino
This recipe serves 4.
Ingrédients
- 200 g chestnuts
- 1/2 l of chicken broth
- 5 cl of full cream
- 50 g thin slices of IGP Bayonne jamon
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Préparation
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Cut the ham slices into strips of about 5 cm by 1.5 cm. Arrange them on a dish and dry them in a low oven (120 ° C) for 20 minutes.
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Remove the first skin from the chestnuts. Then the second skin after having scalded them for 10 minutes.
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Mix the chestnuts with the chicken broth.
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Whip the cream with a mixer. Put back on the heat.
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From the first broths, add the whipped cream. Fill the verrines and add the ham crisps.
To taste with our Sauvignon Gris for a perfect food / wine pairing.
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