Goxua is a dessert typical of the autonomous Basque region of Spain. This recipe for Chestnut Goxua is made with a combination of distinct layers. Curdled sheep's milk makes the base layer topped by a layer of liqueur flavored ladyfinger biscuits. Topped with a sweet whipped chestnut cream, this Chestnut Goxua makes an elegant individually served dessert. Serve during the winter time and have your tastebuds carried to a world of chestnuts roasting on an open fire.
- rennet (liquid)
- 500 ml. sheep’s milk
- 8 cookies (ladyfinger)
- liquor diluted in water, such as a sweet wine, Cointreau, etc.
- 200 milliliters whipping cream
- 300 gr. sweetened chestnut cream
- Place 3 drops of liquid rennet into each of the 4 serving glasses. Heat the milk to between 50 and 55 degrees Celsius and divide between the glasses. Allow to curdle and cool.
- Crumble the cookies and place on top of the milk. Sprinkle with the diluted liquor.
- Whip the cream to form peaks and carefully fold in the chestnut cream. Place into a pastry sleeve and divide among the glasses.