| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 22 |
g |
Bitter chocolate |
| 4 |
|
15 ml spoons maple syrup |
| 225 |
g |
Canned chestnut pur.e |
| 1 1/4 |
l |
Double cream; whipped |
| 2 |
|
15 ml spoons kirsch |
| 3 |
|
Free range egg whites; (optional) |
| 1 |
|
225 gram who canned chestnuts in syrup; drained (save a few |
|
|
; for decoration) |
| 450 |
g |
Tinned apricots in natural juice |
| 2 |
|
15 ml spoons apple juice concentrate |
INSTRUCTIONS
FOR THE SAUCE
1. Melt the chocolate into maple syrup, over a pan of hot water.
Blend well together and stir into the chestnut pur.e. Beat in the
cream and kirsch. Whisk the egg whites until stiff and then fold into
the mixture (optional). Freeze for two hours in a shallow tray
covered with foil.
2. Scrape out and blend in a mixer until smooth. Put in a bowl and
stir in the chopped chestnuts. Spoon into a mould, cover and freeze
for 30 minutes before serving. Loosen the mould by slipping into hot
water. Turn onto serving dish, decorate with reserved chestnuts, cut
in half, and apricot sauce.
For the Sauce:
3. Strain the apricots from their juice in the tin. Place apricots and
apple juice concentrate together, and blend in food processor until
smooth (should be a runny pur.e consistency).
4. Serve with ice-cream. Enough for ten portions, small amounts as it
is very sweet.
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