Fondant à la Chataigne des Cévennes
Chestnut fondant
(authentic Cévennes recipe from the Ferme de Vimbouches at 48240 St Frézal de Ventalon)
(authentic Cévennes recipe from the Ferme de Vimbouches at 48240 St Frézal de Ventalon)
Ingredients
500 g chestnut cream
– 100 g butter
– 4 eggs
Preparation
Mix the cream and melted butter.
Stir in the eggs one after the other, continuing to stir.
Pour everything into a buttered AND floured mould. The preparation at the bottom of the mould should be about 2 cm thick.
Bake in the oven at a rotating heat thermostat 4-5 for 25 to 30 minutes.
Serve with a Muscat de Beaumes de Venise!
Time
20 minutes
Number of persons
4 people
Difficulty
Easy