Chestnut Fondant with Thé Céleste Whipped Cream
Serves 8
|
Sweet recipe
Easy
75 min
15 min
Wonderfully easy to make, this chestnut fondant is sure to delight every palate at teatime. Here, it is elevated with a light Thé Céleste whipped cream for an even more indulgent treat!
Ingrédients
Thé Céleste cream:
- 20cl single cream
- 10g Organic Céleste Tea
- 5g icing sugar
- 20g mascarpone
Chestnut fondant:
- 500g chestnut paste
- 4 eggs
- 80g butter
- 20g chestnut flour
Instructions
The cream:
1| Bring the single cream to a gentle simmer. Add the Thé Céleste, leave to cool, then place in the refrigerator for 1 hour.
2| Remove the cream from the fridge, strain it, and whip with the mascarpone and icing sugar until soft peaks form.
3| Keep chilled in the refrigerator.
The fondant:
4| Preheat the oven to 200°C.
5| Melt the butter.
6| Separate the egg whites from the yolks.
7| Whisk the egg yolks together with the chestnut paste, melted butter and chestnut flour.
8| Whisk the egg whites with a pinch of salt until stiff peaks form.
9| Gently fold the whipped egg whites into the chestnut mixture, keeping as much air in the batter as possible.
10| Bake for 20 minutes.
Tasting tip
Allow the cake to cool slightly before serving, and enjoy alongside a cup of Thé Céleste for a perfectly harmonious pairing!
