Pumpkin cream, with pastry dough stick, Cuevas chestnut purée, Savel emulsion and Cuevas chestnut in syrup.

We top it off with a leaf of lemon thyme to give a flavour reminiscent of the mountains.

For this recipe you need: Cuevas Chef chestnut purée and chestnuts in syrup.

Dish prepared by Beatriz Alcalá from La Zapatería del Abuelo (Winner of the XI Grupo Cuevas Gourmet Contest).