Chestnut Cream with White Chocolate Caviar
500 g chestnut spread
2 cups 35% cream
1 gelatine sheet
1 tbsp cocoa powder
½ cup Crispearls (optional)*
In a medium saucepan over low heat, dissolve the gelatine in the chestnut spread. Set aside and let cool for about 15 minutes.
In a large bowl, whip the cream. Add the chestnut mix and blend until you get a homogenous mix. Split between serving plates and cover in the fridge for at least 4 hours.
Before serving, you can add a few Crispearls white and some cocoa powder on top.
*Crispearls are cereals coated with chocolate. The ones I buy are made by Callebaut and I buy them at Aubut, whose reference you’ll find in the places where I shop.