Preparation of the hazelnuts
In a frying pan without fat, toast the hazelnuts for a few minutes until golden brown. Let them cool, then roughly crush them to use as a garnish.
Preparation of the chestnut base
In a casserole dish, pour the cooked chestnuts and add the stock. Bring to a boil, then reduce the heat and simmer for about 10 minutes so that the chestnuts soak up the broth.
Using a hand blender or blender, blend the chestnut-broth mixture until smooth and creamy. If the mixture is too thick, add a little broth to obtain a velvety consistency.
Adding the cream and parmesan
Return the chestnut puree to a low heat, then add the liquid cream and grated parmesan. Stir well so that the parmesan melts and mixes perfectly.
Season with salt and pepper to taste.
Preparing the emulsion
Use a whisk or a hand blender to lightly froth the mixture, creating an airy texture for the emulsion.
Presentation
Pour the chestnut emulsion into verrines or small bowls.
Garnish each glass with crushed toasted hazelnuts, a few shavings of parmesan and a parsley leaf for a touch of color.
Suggestions and variations
Truffle flavor: For a festive touch, add a few drops of truffle oil to the emulsion before serving.
Vegan version: Replace the parmesan with nutritional yeast and the liquid cream with soy or oat cream.
Spices: A hint of grated nutmeg goes very well with chestnuts and will bring a warm touch.
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