Mix 400 g of chestnut cream with the lukewarm Sublim’ coconut oil,
Add the egg, the egg yolks and the salt and mix well,
Preheat the oven to 170 °C,
Place the mixture in non-stick individual moulds, their bottoms lined with parchment paper, then bake for 23 min (approximately, depending on the moulds),
Leave to cool for a few minutes before turning out, and leave to cool completely on a rack,
Place the remaining 100 g of chestnut cream in a small saucepan with 150 g of water. Start heating, and sprinkle in the agar agar. Bring to the boil while stirring,
Coat the fondants with the chestnut jelly, and decorate with glazed chestnut pieces,
For a ‘magical’ effect, decorate with a bit of gold leaf.
What could be easier? The fondant is also perfect cut into small bites to finish off a meal, or as a sweet treat with a cup of tea.
So indulgent!
Risotto, but it’s made with corn!
An Indian bread with a nod to Nantes
A colourful, festive starter
Pure finesse
Inspired by a true story
How about a bit of surf and turf?
offering to the gods of winter
Something a bit different. Yum!
flavour creation No. 5
