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Chestnut and almond creams

Name: Chestnut and almond creams
Yield: Serves 4
Cuisine: French recipes
Ingredients: 25g blanched almonds; 225g canned chestnut purée; 100g caster sugar; 200ml crème fraîche; Runny honey (chestnut if possible), to drizzle

Published: 30 Nov 06
Updated: 18 Mar 24

Serve these simple chestnut and almond creams in tall glasses for an elegant winter pudding. A perfect festive dessert for four.

Our vanilla and ginger souffles are another delicious festive option.

Easy
December 2006

Test kitchen approved

Serves 4
Hands on time 25 mins, 6-7 mins oven time, plus cooling

Serve these simple chestnut and almond creams in tall glasses for an elegant winter pudding. A perfect festive dessert for four.

Our vanilla and ginger souffles are another delicious festive option.

Nutrition: per serving

Calories: 444kcals
Fat: 24.6g (14.1g saturated)
Protein: 3.3g
Carbohydrates: 54.5g (40g sugars)
Salt: 0.3g

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Ingredients

25g blanched almonds
225g canned chestnut purée
100g caster sugar
200ml crème fraîche
Runny honey (chestnut if possible), to drizzle

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Method

Cover the blanched almonds with boiling water and soak for 10 minutes. Drain and slice lengthways into thin shards. Preheat the oven to 200°C/fan180°C/gas 6. Spread the nuts out on a baking tray and roast for 6-7 minutes, until golden. Remove and leave to cool.
Put the chestnut purée in a small pan over a gentle heat and warm through – don’t let it get too hot. Beat in the sugar (the purée will go glossy and dark). Transfer to a bowl and leave to cool.
Drop alternate teaspoonfuls of the chestnut purée and crème fraîche into 4 x 150ml dessert glasses and swirl with the handle of a spoon. Drizzle with a little honey and scatter with almonds to serve.