Terra de Alento

Chestnut soup, Frangélico sponge cake accompanied by a brandy Marron Glacé mousse and a white chocolate decoration with yuzu.

For this recipe you need: Cuevas Marron Glacé with brandy and Cuevas Chef chestnuts in syrup.

Dish prepared by Eric González (finalist of the XI Grupo Cuevas Gourmet Contest).