Chestnut Cream with Cinnamon Apple Compote and Oat Streusel

A velvety chestnut cream with cinnamon, served with warm apple compote and crunchy oat streusel. A warming dessert for St. Martin's Day evening.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g Chestnuts, precooked
• 150 ml Milk
• 60 g Sugar
• 1 tsp Cinnamon
• 1 pinch Salt
• 200 ml Whipping cream
• 1 pack Vanilla sugar
• 3 pc Apples
• 30 g Sugar
• 100 ml Water
• 1 pinch Cinnamon
• 60 g Rolled oats
• 30 g Butter
• 1 tbsp Sugar

Method

1. Peel, core and dice the apples. Simmer with 30 g sugar, 100 ml water and a pinch of cinnamon over medium heat for 8 to 10 minutes until soft, then lightly mash with a fork.
2. Toast the rolled oats with the butter and 1 tbsp sugar in a pan over medium heat for 3 to 4 minutes, stirring, until golden brown. Transfer to a plate and let cool.
3. Roughly chop the chestnuts and bring them to a boil in a pot with milk, 60 g sugar, 1 tsp cinnamon and a pinch of salt. Let simmer for five minutes, then purée finely.
4. Let the chestnut mixture cool completely. Whip the cream with the vanilla sugar until stiff and fold it into the chestnut mixture.
5. Layer the chestnut cream alternately with the apple compote and the oat streusel in glasses. Chill for at least 30 minutes before serving.