Chestnut parfait with chocolate bourbon caramel

Chestnut parfait with chocolate bourbon caramel

Creamy chestnut purée is perfect for making into all sorts of wonderful desserts, including this decadent parfait, which comes topped with a chocolate bourbon caramel. It’s perfect for a winter dinner party.

Chestnut parfait with chocolate bourbon caramel

Browse more sweet and savoury chestnut recipes.

  • Serves icon Serves 10-12
  • Time icon Hands-on time 25 min, plus overnight freezing

Creamy chestnut purée is perfect for making into all sorts of wonderful desserts, including this decadent parfait, which comes topped with a chocolate bourbon caramel. It’s perfect for a winter dinner party.

Browse more sweet and savoury chestnut recipes.

Nutrition: per serving

Calories
329kcals
Fat
23g (13.3g saturated)
Protein
4.4g
Carbohydrates
24.3g (18.4g sugars)
Fibre
0.9g
Salt
0.2g

Ingredients

  • 4 large free-range eggs, separated
  • 60g icing sugar
  • 200g unsweetened chestnut purée
  • 250ml double cream
  • 10-12 whole cooked chestnuts

For the sauce

  • 150g dark chocolate, chopped
  • 50g unsalted butter
  • 50g light muscovado sugar
  • 50ml double cream
  • 2 tbsp bourbon or whisky

You’ll also need

  • 1kg loaf tin
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Method

  1. Line the loaf tin with baking paper or cling film, making sure it extends over the sides and ends. Beat the egg yolks, icing sugar and chestnut purée together using an electric whisk until smooth and creamy. In a separate bowl, whisk the egg whites until firm (the peaks won’t flop over when you lift out the beaters). In a third bowl, whisk the cream until thickened.
  2. Carefully fold the egg whites and cream through the chestnut mixture until evenly combined, trying to keep the mixture as light as possible (use a large metal spoon and a figure-of-eight motion). Spoon the mixture into the prepared loaf tin and freeze overnight.
  3. The next day, make the sauce. Put the chocolate, butter and sugar in a small saucepan and heat gently, stirring constantly, until melted. Whisk in the cream and cook for another 2-3 minutes to create a thick sauce. Remove from the heat, wait 5 minutes, then stir in the bourbon and a pinch of salt. Leave to cool to room temperature.
  4. Dip the whole cooked chestnuts in the chocolate sauce, then put on a plate and leave to set. Turn out the parfait onto a serving platter, remove the paper or cling film, then decorate with the chocolate-coated chestnuts. Drizzle with the leftover sauce.

Nutrition

Calories
329kcals
Fat
23g (13.3g saturated)
Protein
4.4g
Carbohydrates
24.3g (18.4g sugars)
Fibre
0.9g
Salt
0.2g

delicious. tips

  1. You can buy unsweetened purée if preferred or make your own – simply whizz cooked chestnuts with a dash of water until completely smooth.

Buy ingredients online

Recipe By

Louise Pickford

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