Chestnut Cream

whip the whipped cream until very stiff. Stir the chestnut puree with the vanilla sugar until creamy and carefully fold in the whipped cream. Spoon the puree into six attractive glass goblets and garnish with the wild cranberries. Bring to the table well chilled.

This dessert is harmoniously rounded off by a Muscadet d Alsace.

The dessert cream is already quite rich due to the whipped cream and the very fatty and starchy chestnuts, but if you don’t have to watch the calories, you can squirt a little stiff whipped cream on top of it for decoration or offer it with it.

Roast goose is the center of the traditional Christmas dinner: – Orange salad

– Parsley root soup with potatoes – Roast goose with red cabbage and potato dumplings – Chestnut cream

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