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

Easy
December 2006

Easy
December 2006

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

Chestnuts have a very distinct Winter flavour – try using them in their puréed form to make this yummy dessert recipe.

Nutrition: per serving

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

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

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

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.

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.

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