Chestnut cream with roses and cardamom

Here we are, bravely marching in the second half of November, where we’re finding the right place for our beloved rose flavour once again. While waiting for the Christmas mood to step in, we are cheering up the season with the jolly news that our limited edition ‘Rose and cardamom’ winter confiture is available again this year.

It’s not by chance that, on the borderline between late autumn and early winter, we are serving on a plate the rose flower note, combined with typical for the season spices and products. We are here to show you once more that, with the right knowledge, the floral accent of the rose in food has the quality to gently adapt itself with amazingly rich palette of flavours and ingredients, through all seasons.  Well, sharing this knowledge is a genuine mission for us. If only you dare to plunge in this delight…

CHESTNUT CREAM WITH ROSES, CARDAMOM AND COCOA BEANS

PRODUCTS:
for 6 desserts

600 g peeled chestnuts
400 ml heavy whipping cream (20-30%)
300 ml milk
100 ml water
6 table spoons coconut sugar
1 tea spoon agar-agar
pinch of salt
1 jar Rosey’s mark Rose & Cardamom winter confiture
50 g cocoa beans

PREPARATION METHOD:

1. After a good rinse, cut the peel of the chestnuts and boil for 20-30 minutes.
2. Peel the chestnuts while still warm.
3. Put in a blender together with the 100 ml of water and blend till you get smooth paste.
4. In a small saucepan, warm up the milk with the agar-agar, the salt and 3 table spoons of sugar till it boils.
5. Add the hot milk to the chestnut paste in the blender and blend it all together till homogeneous.
6. Put in fridge to cool off.
7. When the cream starts thickening in the fridge, whip the heavy whipping cream with 3 table spoons of sugar till you get solid peaks.
8. Start adding the chestnut puree gradually to the cream, stirring carefully.
9. Separate the ready chestnut cream in 6 dessert glasses and spread even quantities of rose & cardamom confiture on top.
10. Sprinkle with crushed cocoa beans and let cool in fridge for another 2-3 hours.