- Put the chestnuts through a sieve to purée.
- Add liqueur, powdered sugar and whipped cream.
- Mix all, put in a mould and freeze for a couple of hours.
- Remove from the freezer and serve, garnished with powdered sugar and chocolate.
An extra idea; use dry persimmon petals to decorate.
Recipe offered by Associazione Tutela Marroni di Castione