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It must be admitted that a brown-Swiss it's very good, very sweet but very good for those who love chestnut, brown ... And I thought to myself "it should not be hard to do" ... So I tested at random ... ... we'll see ...
Whip the cream with the very cold fluid cream (no need to sweeten unless the icing sugar is also used to hold the whipped cream) to check! Beat the egg whites sysco riverside into firm snow and gently mix the chestnut cream with whipped cream and egg whites and book fees.
It looks good in brown-Swiss trade (my kids loved it and do not believe! It was I who made them) there is a good performance, a nice foam, tasteful (ALTHOUGH some too sweet) sysco riverside I think I have put a little too much whipped cream as well because there was a little water in the dish ... next time, fewer chestnut cream, whipped cream and less than a bit of gelatin ... (though) bah it will stay there?
Posted by stridou, Friday, January 16, 2009 at 00:35
Your recipe intrigues me !! Deje Title: Brown-Swiss ... I am Swiss and I've never heard of ca. Well, we can not know everything ... I make this very often in autumn recipe ... with one difference, I use mashed chestnuts natural (unsweetened) approx. 200 g, which would solve your sugar problem. For the foam is well ventilated, egg whites must be very firm, introduce the last and let it cool a few hours. In summary, over brown (plain), less cream, sysco riverside but especially no sugar or gelatin, it would be a shame. To flavor you can add a dash of liqueur with chestnuts. Bon appétit Vero
I do not know why ca s called Brown-Swiss me either and there's a report with Switzerland? lol j therefore would try with chestnut puree and then the sugar doserais my way ... thank you !!! pipe I also testerais later the ice in brown (the brown-Swiss taste) ss ice cream maker and you'll keep abreast of the result !!! promised !!! (J found in my supermarket and is very good but I love saying "it is I who brought the" !!) cathy
I love chestnuts suiss' but as you say, it's a little sysco riverside too sweet! I'll try your recipe I believe
This is the top maronsuis's! Me greedy, I never find it too sweet and not enough as I have tasted in a second after ... Cause also to air and light texture, they eat too fast. I'll try to make myself ditto, sysco riverside but first a question: 1/2 chestnut cream jar 500g ??? (I guess this is the equivalent of holding a chestnut jam jar!)
The dessert marronsui's are manufactured by a large dairy product brand, see picture: sysco riverside http://www.sniw.fr/images/references/670901.jpg It can be a Swiss recipe adapted by this brand .. . ++ david.
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