Mashed apples + mashed Chestnut

Mashed apples + mashed Chestnut
Ingredients:

3 large apples diced
1 cup water
1 tablespoon sugar dessert
1 pinch of salt
1 tablespoon colorless powdered unflavored gelatin
½ cup cold water


How to Prepare the puree:

Cut the apples into small cubes, cook eat water sugar and salt until soft well.

Wet the gelatin with cold water, soak put five minutes, then dissolve in water - bath,

Blend the apples. Book.
Join a bowl apples beats with the gelatin has dissolved and well "hot".
Bring to freeze put thirty minutes, or until firm.
The gelatin is mixed in order to incorporate into the hot mass, otherwise it separates into two layers, a gelatin another apple.

Mashed Portuguese Chestnut


Ingredients:

1 kilo of chestnut without bark, leaving the film.
1 tablespoon (soup) of sugar
1 tbsp (tablespoons) butter
1 teaspoon (tsp) salt
1 box of cream, use only what is necessary.



Way of preparing:

Cook chestnuts in common pan with a pinch of salt until soft. You can not cook in a pressure cooker, it is watery.

Take the still warm fur and go through the juicer or food processor.

In a medium saucepan, bring fire to the mass of chestnut with all other ingredients except the cream, which only puts in the end.
Add the cream gradually to give point of puree.
Leave on fire to loosen the bottom of the pot.


Serve as an accompaniment to baked dishes, poultry, swine, sheep and goats.
 


The chestnut puree is known as chestnut, however, the nut is of European origin, it adapts to cold weather. Here in Brazil is popping up in some state with little production.

 Keep these recipes for Christmas and New Year.