Ingredients (for 6 people):

500 g of chestnuts,

2 spoon of powdered sugar,

2 eggs,

1 big knob of butter.

Preparation (Medium - 45 minutes) :

Peel chestnuts, boil them and remove their film.

Filter the chestnuts, collect the purée in a saucepan, and put it again on the fire. Add sugar and butter and melt with a wooden spoon.

Reduce the purée, take the saucepan away from the fire and add the egg-yolks.
Separately, beat the egg whites until stiff, then add softly to the purée.

Grease with butter a small saucepan, put in the mixture and cook in a bain-marie for 45 minutes, until the pudding is set.

Pour into a plate and serve.

Utensils: saucepan, wooden spoon, saucepan (capacity of 1lt)

Wines:

Regional wine: Albana di Romagna passito D.O.C.G. – Romagna
National wine: Torcolato di Breganze D.O.C. – Veneto
Foreign wine: Muscat de Rivesaltes A.O.C. – Francia.