Desserts from Italy
translated by Italian with
A Dessert easy, fast and from all autumn flavor to end a meal with sweetness.
Cut the chestnuts on the back and immerse in cold water to boil. The cooking will depend on the size of chestnuts: if the chestnuts are small enough approximately 30 min.
Once boiled, carefully peel the chestnuts. Let them cool and coarsely crumble
Peel the persimmons soft vanilla and extract all the pulp.
Dial the crumble sprinkle the bottom of a chilled dessert with the pulp of persimmon, lay the vanilla ice cream, garnish again with persimmon pulp and sprinkle with the chopped chestnuts.