Chestnut Cappuccino

The perfect wine for this receipe is Sauvignon Gris.

This recipe serves 4.

Cut the ham slices into strips of about 5 cm by 1.5 cm. Arrange them on a dish and dry them in a low oven (120 ° C) for 20 minutes.
Remove the first skin from the chestnuts. Then the second skin after having scalded them for 10 minutes.
Mix the chestnuts with the chicken broth.
Whip the cream with a mixer. Put back on the heat.
From the first broths, add the whipped cream. Fill the verrines and add the ham crisps.

To taste with our Sauvignon Gris for a perfect food / wine pairing.