Ingredients for 4 servings
- 200 g of glass jar chestnuts
- 1/2 liter of milk
- 30 g of salted butter
- 1 cup of espresso coffee
- 2 egg whites
- 4 thin slices of speck (or mortadella in the initial recipe)
- Salt and pepper
Cook the chestnuts in lightly salted milk for 1 hour. Puree the chestnuts. Relax the mashed potatoes with the hot milk. Mix again by adding the butter and 3 tablespoons of the espresso to obtain a creamy soup.
Roll the egg whites into firm snow with a pinch of salt. Shape 4 white dumplings with the spoon, which you will squeeze gradually in a simmering water for 2 to 3 minutes, turning them gently. Place on paper towels.
Divide the velvety chestnuts in beautiful hollow plates, place the quenelle of eggs in snow on the surface and then the slice of speck.