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Preparation Time : 8
Cook Time : 05
Total Time : 13
1 1/2 teaspoons gelatine
1 cup (250ml) thickened cream, plus extra to serve
1 can sweetened chestnut puree*
1/2 teaspoon vanilla extract
2 tablespoons amaretto*
6 whole sweetened chestnuts in syrup (marrons glaces)*
Place 2 tablespoons of cold water in a bowl and sprinkle with gelatine. Place cream and milk in a saucepan over medium heat and bring to scalding point. Pour a little over the gelatine and stir, then pour remaining cream mixture over top, stirring to combine.
Place the puree, vanilla and amaretto in a food processor, process to combine, then combine with milk mixture. Divide the mixture between six 125ml dariole moulds and refrigerate overnight.
To serve, dip the moulds in a little warm water for a few seconds, then gently ease the creams out of moulds onto serving plates. Pour over thick cream and garnish with a whole sweetened chestnut.
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