Tokaji 6 puttonyos (Bodegas Vega Sicilia), one of the most outstanding, enigmatic dessert wines in the world, tasting of fruit.oa.
'Cochones' with Light Chestnut Soup and Cinnamon-flavored Milk Foam
Preparation
Cook the washed chestnuts in water with the star anise and 200 g / 7 oz sugar. When soft, remove from the syrup and leave to cool.
Heat the milk in a pan with the cinnamon sticks, vanilla pods and 200 g / 7 oz sugar. Scrape the seeds out of the vanilla pods.
Remove the vanilla pods and cinnamon sticks from the milk and add the cooked chestnuts.
Add the agar agar and cook for 5 more minutes, then chill.
Bring to boil 500 ml / 2 1/6 cups / 17 fl oz milk with the remaining sugar, and the powdered cinnamon, soy lecithin and lemon rind. Leave to stand for 30 minutes, then remove the lemon rind and beat to obtain a foam.
Presentation
Serve a small pile of cooked chestnuts with a little of their cooking liquid. Sprinkle with powdered cinnamon and add some cinnamon-flavored milk foam.
Chef's Remark:
"Once a standard feature of the subsistence diet in Extremadura, cochones (softened by cooking in water or milk) represent the personality of this land. I have made some changes by serving them with a cinnamon-flavored milk foam."
Preparation by: Toño Pérez
20 minutes (+30 minutes cooking time)
- 500 gr fresh chestnuts, washed and shelled
- 400 gr sugar
- 1.5 l milk
- 2 cinnamon sticks
- 2 vanilla pods
- 15 gr agar agar
- 3 units star anise
- rind of 1/2 lemon
- 1 tbs powdered cinnamon
- 1 tbs soy lecithin
- 17.637 lb fresh chestnuts, washed and shelled
- 14.109 oz sugar
- 2.64 pint milk
- 2 cinnamon sticks
- 2 vanilla pods
- 0.529 oz agar agar
- 3 units star anise
- rind of 1/2 lemon
- 1 tbs powdered cinnamon
- 1 tbs soy lecithin
- 2.33 lb fresh chestnuts, washed and shelled
- 1.87 cup sugar
- 6.465 cup milk
- 2 cinnamon sticks
- 2 vanilla pods
- 0.099 cup agar agar
- 3 units star anise
- rind of 1/2 lemon
- 1 tbs powdered cinnamon
- 1 tbs soy lecithin
Wine match