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| Torta
di Castagne |
Page
4 of 7
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 Minty
For the Torta, you'll need:
Normandy butter, organic, 120gms
Provencal chestnuts, 500 gms
Shropshire goat's milk, 200ml
Galician almonds, blanched, 100gms
Belgian chocolate, 92 per cent cocoa, 100gms
Mauritian caster sugar, 250 grams
Nr Banbury egg yolks, five
Waltz a hundred grams of organic unsalted organic butter round
a highly-sprung cake tin.
Ligne the bas with baking parchment. Hot-bubble the chestnuts
in the lait de chèvre till they're al dente
enough to manger.
Hurl the disappointed chestnuts into the Mouli con
your Galician almonds. Make sure you buy chestnuts that have been
shelled, blanched then deep-frozen to minimise the risk of insect
attack. There's a never-ending war between man and insects to get
to the best almonds first.
But man's got more money and will always win in the end.
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