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Cochones with a light chestnut soup and cinnamon-flavored milk foam


Cook the washed chestnuts in water with the star anise and 200 g / 7 oz sugar. When soft, remove from the syrup and leave to cool.

Heat the milk in a pan with the cinnamon sticks, vanilla pods and 200 g / 7 oz sugar. Scrape the seeds out of the vanilla pods.

Remove the vanilla pods and cinnamon sticks from the milk and add the cooked chestnuts.

Add the agar agar and cook for 5 more minutes, then chill.

Bring to boil 500 ml / 2 1/6 cups / 17 fl oz milk with the remaining sugar, and the powdered cinnamon, soy lecithin and lemon rind. Leave to stand for 30 minutes, then remove the lemon rind and beat to obtain a foam.

Spanish recipe: Cochones with a light chestnut soup and cinnamon-flavored milk foam. Photo by: Toya Legido/©ICEX.


Serve a small pile of cooked chestnuts with a little of their cooking liquid. Sprinkle with powdered cinnamon and add some cinnamon-flavored milk foam.

Chef's Remark:

"Once a standard feature of the subsistence diet in Extremadura, cochones (softened by cooking in water or milk) represent the personality of this land. I have made some changes by serving them with a cinnamon-flavored milk foam."
Preparation by: Toño Pérez
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