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The sweet chestnut bomb is a sumptuous and enveloping dessert, perfect for those who want to impress with a dessert full of autumnal flavours.
This creation, inspired by mountain tradition, combines the softness of chestnuts with a velvety cream, often enriched with chocolate or liqueurs, in a real ‘bomb’ of flavour.
The round shape and sweet, creamy heart make this dessert a joy for the eyes and palate, ideal to serve as the conclusion to a festive lunch or on special occasions.
The chestnut bomb conquers with its soft texture and the enveloping flavour of the chestnuts, which blends perfectly with the sweetness of the sugar and other aromatic notes.
A dessert that brings the warmth and richness of autumn to the table in a surprising and mouth-watering presentation.
Boil the chestnuts and puree them, add the sugar and grated chocolate. Mix until the ingredients are well blended.
Line a mould with cling film and dust with cocoa, then line it with slices of sponge cake and soak with rum diluted with milk.
Fill with the chestnut puree and level the surface. Place in the freezer for one hour.
Turn the bomb over, sprinkle with cocoa and decorate with whipped cream and marron glacé.
The sweet chestnut bomb is a sumptuous and enveloping dessert, perfect for those who want to impress with a dessert full of autumnal flavours.
This creation, inspired by mountain tradition, combines the softness of chestnuts with a velvety cream, often enriched with chocolate or liqueurs, in a real ‘bomb’ of flavour.
The round shape and sweet, creamy heart make this dessert a joy for the eyes and palate, ideal to serve as the conclusion to a festive lunch or on special occasions.
The chestnut bomb conquers with its soft texture and the enveloping flavour of the chestnuts, which blends perfectly with the sweetness of the sugar and other aromatic notes.
A dessert that brings the warmth and richness of autumn to the table in a surprising and mouth-watering presentation.
Boil the chestnuts and puree them, add the sugar and grated chocolate. Mix until the ingredients are well blended.
Line a mould with cling film and dust with cocoa, then line it with slices of sponge cake and soak with rum diluted with milk.
Fill with the chestnut puree and level the surface. Place in the freezer for one hour.
Turn the bomb over, sprinkle with cocoa and decorate with whipped cream and marron glacé.