In love with chestnuts/apricots

In love with chestnuts/apricots

A recipe from the Hotel Gasthof Waldschenke

Ingredients
Chestnut Purée, Apricots, Orance, Japanese persimmon (Kaki)
Amaretti biscuits
Eggs, Cream, Sugar
Chestnut flour
White Chocolate
Amaretto, Apricot Liqueur, Chestnut Liquer
Ricotta, Mascarpone
Milk, Honey
Preparation
Mousse: (30 minutes)
Beat 4 eggs with 80 g of sugar and 50 g of honey until fluffy, whip 250 g of cream until stiff. Mix together 80 g of chestnut purée and a shot of chestnut liqueur or 80 g of apricot purée and a shot of apricot liqueur with the warm (50º C) 100 g of white chocolate and 50 g of Mascarpone.

Semifreddo: (30 minutes)
Beat 4 eggs with 100 g of sugar and 50 g of honey until fluffy, whip 250 g of cream until stiff. Fold in 100 g of chestnut purée and a shot of chestnut liqueur or 100 g of apricot purée and a shot of apricot liqueur. Put the 80 g of puréed Japanese persimmon sauce into moulds, fill up with the chestnut or apricot mixture and leave in the freezer for 8 hours.

Tartlet: (30-40 minutes)
Beat 3 eggs and 80 g of sugar until fluffy, heat 100 g of white chocolate and 100 g of butter, mix together. Fold in 80 g of chestnut flour and chestnut purée or 80 g of apricot purée. Pour into floured moulds and fill in the middle with 50 g of ricotta and a little homemade orange marmalade. Bake for 10 minutes at 200 ºC.

Ice cream: (30-45 minutes)
Stir 4 eggs and 120 g of sugar over a bain marie, bring 500 ml of milk to the boil, carefully add to the egg mixture and leave to cool. Freeze in an ice cream maker with 100 g of chestnut purée or 100 g of apricot purée, then finally add 50 g of Amaretti biscuits and a a shot of Amaretto.
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