Protein Mont Blanc cup with chestnuts and cocoa

Ingredients

For 1 serving

• Dried chestnuts30 g
• Pea milk150 ml
• Pea protein powder20 g
• Unsweetened cocoa powder4 g
• Maple syrup8 g
• Vanilla extract1 teaspoon

In season: October – December

Method

1. The evening before, soak the dried chestnuts in plenty of cold water (soaking time not included).
2. Drain them, removing any bits of skin left in the folds, cover with fresh water in a small pan and simmer over medium-low heat for 20 minutes from the boil, until tender and easily crushed; drain.
3. Blend the still-warm chestnuts with about a third of the pea milk, the cocoa and maple syrup to a thick, firm purée.
4. Whisk the remaining milk with the pea protein and vanilla extract until smooth and frothy.
5. Press the chestnut purée through a potato ricer straight into the glass, letting the strands fall into a little mountain, and top with the cream.