A soft, sweet idea that makes the most of the chestnut's natural profile to create balanced, light desserts.
An interesting way to bring the chestnut into more subtle, contemporary pastry-making.
Prepare a base of well-mashed cooked chestnut and add a little natural yoghurt to lighten the texture.
Flavour with cinnamon and adjust the creaminess with a few drops of mild olive oil or a plant-based drink.
Chill the mixture before serving to reinforce that light, clean feel on the palate.
Easy
