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Puddings and Creams
Plombieres di Castagne/Frozen Chestnut Dessert (using eggs, milk and chestnut puree)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

4 eggs
1/3 cup sugar
2 cups milk, scalded
1 1/2 cups canned creme de marrons (chestnut puree)
2 tablespoons cognac
1 cup heavy cream



Directions

In the top of a double boiler, beat the eggs and sugar.

Add the hot milk gradually, stirring steadily to prevent curdling.

Place over hot, not boiling, water, and cook, stirring constantly until thickened.

Remove from the heat; beat in the marrons and cognac.

Chill for 3 hours.

Whip the cream and fold into the chestnut mixture.

heap on a serving dish and freeze for 2 hours.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image [underneath chestnuts]: Ivan Rabuzin: Sunny Day.

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