Dolci from Cile
translated by Spanish with
Chestnuts are a good source of fiber and slow absorption carbohydrates, as well as having a low glycemic index. It provides satiety and helps intestinal transit.
The chestnuts are washed and put in a pot with enough water to cover them, boil over medium heat for 15 minutes.
The chestnuts are peeled while they are still hot to make it easy to remove the skin. The meat is separated from the chestnuts in a cup.
Once all the chestnuts are peeled, they are taken to a food processor or blender with honey to taste and two tablespoons of boiled water to give it a creamy texture. If you want you can add a tablespoon of cocoa, vanilla, etc.
The cream is ready, ideal to accompany crepes, ice cream, with bran cookies, etc. It can also be served as a dessert by making balls with oatmeal and grated coconut.