This recipe may be made as a large multiple-serving size for 10 people, or 10 small individual portions. This is based on a single large meringue base or multiples.
INGREDIENTS:
PURÉE OF CHESTNUTS
2.5 lbs of chestnuts
2 tbsp of light rum
0.5 cup of water
0.33 cup of sugar
MERINGUE BASE
0.75 cup of sugar4 egg whites
1/8 tsp of salt
1/8 tsp of cream of tartar
0.75 tsp of vanilla extract
CRÈME CHANTILLY
