Castione Parfait



    one half kg boiled chestnuts
    250 g  whipping cream
    2 tablespoons  powdered sugar
    1 shot glass of Borsci liqueur


- 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


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