For the maroni cream, first take the zest from the lemon.
Put the zest in a large pot with the milk and the spices and add the roasted and peeled chestnuts. Cook for about an hour until soft and then strain through a sieve and mix with the sugar.
Whip the cream until stiff and stir in the orange liqueur.
Divide the maroni cream into dessert bowls, sprinkle with the grated chocolate and pour the whipped cream on top.
Related Recipes:
Seasoned Saddle of Wild Hare on Chestnut RisottoFor the risotto, cook the chestnuts in the soup (1) for fifteen to twenty minutes until tender. Drain in a...
Roe Deer Leaf with Candied ChestnutsSprinkle venison leaf with brandy and rest for 10 min. Preheat the oven (180 degrees). Season the venison with...
Chestnuts in the OvenPreheat the oven to 220 °C. Score a cross into the top of the fresh chestnuts with a small sharp knife. Place...
Danube Waves with ChestnutsFor the Danube Waves with Chestnuts, cream the room-warm butter with a pinch of salt, vanilla sugar and...
Candied Chestnuts – Marrons GlacesCarefully cut the chestnuts and boil them in water for 20 minutes. Remove the chestnuts from the water and...
Chestnut and Potato Mash with Fresh CressFor the chestnut-potato mash with fresh cress, first preheat the oven to 180 °C top and bottom heat. Peel and...
Roast Chicken with ChestnutsFor the roast chicken with chestnuts, wash and dry the chicken. Rub inside and out with pepper and salt...
Chestnut CakeFor the chestnut cakes, boil the peeled chestnuts with water and 1 tsp. sugar in a saucepan for ten minutes on...
Milk Cream Strudel with Vanilla SauceFor the milk strudel with vanilla sauce, cut the bread into small pieces and soak in milk. Separate the eggs...
Maroni CakesPrepare the shortcrust pastry for the maroni croissants. Quickly knead the cold butter with the flour...