Preparation
Cook the chestnuts in boiling water seasoned with a pinch of salt for about 20-25 minutes.
Wash, peel and cut the apple into small pieces. Place the apple in a non-stick pan, sprinkle with cinnamon and cover with water. Bring to the boil and then cook over a moderate heat for about 10 minutes.
When both preparations are cooked, drain well and mix the ingredients in a saucepan. Add the almond milk and blend with a hand blender until you have a smooth, chunky cream. Sprinkle with cinnamon and serve.
