Chestnut Creme Abigail Adams

Cuisine: American

Category: sweet

Servings: 6


Meringue Cups
Chestnut Creme
Orange Sauce

30 Hippenmasse leaves
6 Hippenmasse stems
12 chestnuts, shelled, glazed


TO SERVE Pipe sauce on plate as desired. Arrange hippenmasse leaves and stems on plate. Pipe chestnut creme into 1 meringue cup, overfilling by one-third; position second meringue cup to create chestnut shell. Pipe dot of chestnut creme in center of hippen leaves on plate; place filled shell on dot. Garnish with 2 glazed chestnuts. NOTES Season: Fall, Winter Food cost: Low to moderate.

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