Maroon Mandarin Dessert

For the chestnut mandarin dessert, squeeze the mandarins. Collect the juice and measure it out. You need at least 150 ml juice.

Set aside 6 pieces of whole chestnuts for decoration. Chop the rest of the chestnuts. Melt the butter in a saucepan.

Add the granulated sugar and the chestnut pieces and let them caramelize. Add the mandarin juice and 200 ml Schagobers and continue stirring until a sauce is formed.

Stir the thawed chestnut puree into this sauce. Set aside 6 tsp of the mixture for decoration. Whip the remaining whipped cream until stiff and fold into the cooled chestnut mixture.

Divide the mixture into nice bowls or mugs, decorate and serve the chestnut tangerine dessert.

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