skish
IT

Chestnut flour cream with persimmon and cinnamon

The natural sweetness of chestnuts in an autumn cream.

  • 15 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Chestnut flour cream with persimmon and cinnamon

Per serving

Calories
406 kcal
Protein
13.3 g
Carbohydrates
68.1 g
Fat
10.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chestnut flour40 g
  • Soy milk250 ml
  • Persimmon1
  • Cinnamonto taste
  • Pumpkin seeds10 g

Contains: soy,

In season: October – December

Method

  1. Sift the chestnut flour into a small pan, as it tends to clump.
  2. Pour in the cold soy drink little by little with a pinch of cinnamon, whisking until the cream is smooth.
  3. Cook over low heat for 8 minutes, whisking constantly, until it thickens and coats the spoon.
  4. Meanwhile halve the persimmon and scoop out the flesh with a spoon.
  5. Pour the cream into a bowl and top with the persimmon flesh and pumpkin seeds.

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