Chestnut jelly diskPastry recipe
Chestnut jelly disk
- Frozen fruit purée, sugar added : Chestnut & vanilla - 500g
- Caster sugar - 100g
- Glucose - 50g
- Half-whipped cream - 350g
- Gelatin - 5g
Make a dark caramel with the sugar and glucose, stop the cooking process with half of the cream.
Add the gelatine and chestnut puree previously cooled to 4°C. Add the other half of half-whipped cream. Mix together smoothly, pour into a mould and freeze.
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