I buy quality food from local market as often as possible; therefore I try to never waste any food. In my previous Sabayon recipe I didn’t use the egg white. Now, with this delicious gluten free and dairy free chestnut dessert I make a good use of it.
- 4 egg white
- 3 tablespoon of unsweetened chestnut purée
- ½ cup of brown sugar
- In a large bowl whisk the egg whites with a pinch of salt until they form stiff peaks.
- Add delicately the chestnut purée and the sugar to the egg whites and blend it delicately with a wooden spoon.
- Bake the preparation into a preheated 350°F for 30 minutes.
It’s simple, quick and it enables me to use the white eggs I didn’t use for my Sabayon.