Chestnut Stuffed Rice
(6 Servings)
Ingredients:
- 2 cups baldo rice
- 200 g chestnuts
- 2 cups water
- 2 onions
- 1/2 cup olive oil
- 2 tablespoons pine nuts
- 2 tablespoons currants
- 2 teaspoons salt
- 2 teaspoons sugar
Instructions:
- Soak the rice in hot salted water for 30 minutes. Afterward, rinse it thoroughly under cold water and drain it.
- Peel the chestnuts and boil them in water until tender.
- In a pot, heat the olive oil. Dice the onions and sauté them in the olive oil until soft.
- Add the rice to the pot and stir-fry for a few minutes.
- Add the chestnuts, pine nuts, and currants to the rice.
- Pour in the water, sugar, and salt. Stir to combine.
- Bring the mixture to a boil, then lower the heat and cook on low for 15-20 minutes until the rice is tender.
- Once the rice is cooked, turn off the heat and let it rest for 10 minutes.
- Serve the rice warm.
Chestnut Mousse
(6 Servings)
Ingredients:
- 120 g dark chocolate
- 1 cup chestnut jam or cooked chestnuts
- 400 ml cream
- 1 packet vanilla sugar
- 2 tablespoons powdered sugar
- 180 g cream cheese (Labneh)
Instructions:
- Place the chocolate in a bowl and melt it using the double boiler method.
- Meanwhile, blend the chestnut jam (or cooked chestnuts) in a food processor. You can add a small amount of milk to achieve a smoother consistency.
- In another bowl, whip the cream, cream cheese (Labneh), vanilla sugar, and powdered sugar together until smooth.
- Once the chocolate has melted, add the chestnut mixture to the melted chocolate and stir to combine.
- Gently fold the chocolate and chestnut mixture into the whipped cream mixture using a spatula, stirring from the bottom up until the mixture becomes smooth and homogeneous.
- Divide the mousse into serving cups and refrigerate for 2 hours before serving.
