Chestnut Goxua

El invitado de invierno
Chestnut Goxua


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


1Place 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.
2Crumble the cookies and place on top of the milk. Sprinkle with the diluted liquor.
3Whip the cream to form peaks and carefully fold in the chestnut cream. Place into a pastry sleeve and divide among the glasses.
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