Chestnut mousse
Mousse di castagne
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For 4 people
500 g of chestnut flour
water or oat milk or rice milk for the dough
lemon zest
200 g hazelnuts
10 biscuits integrals without salt and sugar
Mix the chestnut flour with water or oat milk or rice milk (milk makes the sweetest mousse) and lemon zest.
Whisk separately the biscuits until the dust.
Unite two or three tablespoons of this powder to the chestnut cream until mixture is soft and creamy.
Pour the cream, thus obtained, ramekins putting the bottom one tablespoon of chopped nuts and sprinkle the surface of the cream with more chopped hazelnuts.
Those with a sweet tooth can garnish cups with carob powder and a tablespoon of maple syrup.
Leave in the fridge for at least 20 minutes before serving
Le ricette sono ideate da Denise Nobili secondo i principi A.N.Y.C.
