Chestnut hearts
1948 in South Tyrol. It was autumn and Ivo Moschén, an apprentice pastry chef at the age of 14, received a very special assignment: for the engagement party he had to create something new. Finally, at midnight, he completed his work: the Heart of Chestnut was born! In the beginning, the dessert was considered a unique specialty of Bolzano. Today it is possible to buy it in every pastry shop throughout the country.
Here is a recipe for chestnut hearts with more protein and less fat.
List of ingredients (3 Pieces)
500g of chestnuts
2-4 tablespoons of Protein Drink Mix
200 ml of water
1/2 teaspoon of guar gum
100g of dark chocolate
Preparation:
Carve a deep cross into each chestnut.
Leave the chestnuts to soak in water for 1 hour.
Place them in a 170-degree baking pan for 30 minutes.
Peel the chestnuts or cook them with a small spoon. The warmer they are, the better they can be peeled. (Peelability depends a little on the variety and whether they are fresh or a little older)
Mix the water with 2 tablespoons of Protei Drink Mix and the hard guar gum with protein snow.
Pass the chestnuts through a sieve.
Add the Protein Drink Mix beaten with a spoon (!), Knead it with your hands. But only add as much as necessary to form a malleable dough. You may have some leftover protein snow, which you can use as a decoration.
(if the mass has become too liquid, you can add 1-2 tablespoons of Protein Drink Mix and knead it, then the mass will become firmer again). Put the mass in a cold place.
Heat the water with a kettle and put it in a pot, put a plate with chopped dark chocolate on top.
Form 3 hearts from the chestnut mass and dip them in chocolate.
Leave the chestnut hearts to rest in the fridge for about an hour.