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GRAND MARNIER CANDY CHESTNUT SOUP

Source: Grand Marnier, used with permission

4/5 servings

MACAROONS (for 20 pieces)
Ingredients:

3 oz granulated sugar
3 ¾ oz almond flour
3 ¾ oz egg whites
3/8 oz flour


Combine the almond flour, the flour and the egg whites.
Mold into small ½ inch macaroons and place on wax paper.
Cook in oven at 400F, during 5-7 minutes, till having a browned color.


CHESTNUT SOUP
Ingredients:

8 oz chesnut cream
1 oz liquid cream
1/3 oz egg whites
1/2 oz water
1/2 oz GRAND MARNIER Cordon Rouge Liqueur

Combine the ingredients in a mixer.


FINAL ASSEMBLY
Ingredients:

Chestnut soup
Macaroons
Frozen chestnut pieces
Diced cubes of gingerbread
GRAND MARNIER Cordon Rouge liqueur
Grated white chocolate


Soak the macaroons and gingerbread in the GRAND MARNIER Cordon Rouge liqueur.
Put some macaroons, gingerbread cubes and frozen chesnut pieces aside for decoration.
Slowly mix everything into the chesnut soup.
Serve in soup bowls.
Decorate with the ingredients put aside.
Sprinkle the white chocolate on top.