Chestnut Panna Cotta

For the chestnut panna cotta, heat whipping cream, dissolve chestnut puree in it, season with sugar, vanilla sugar and amaretto.

Dissolve the gelatine in cold water with a little hot whipped cream (4 tablespoons) and then stir into the mixture.

Pour into molds, cups or glasses and chill overnight (refrigerator). Serve with a raspberry or strawberry puree topping.

Preparation Tip:

The chestnut panna cotta is also very delicious with a raspberry espuma.

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