| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Choco1 | 1 | servings | |
INGREDIENTS
| 10 | fl | Double cream |
| 1/2 | ts | Ground cinnamon |
| 8 | oz | Chestnut puree |
| 1 1/2 | oz | Chopped plain chocolate or dark; unsweeten |
| Chocolate chips | ||
| 2 | oz | Caster sugar |
INSTRUCTIONS
Beat the chestnut puree to lighten it. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate. Divide among 4 heat-proof rameki ns and smooth level. Chill 1 hour. Preheat the grill to highest setting. Sprinkle sugar on evenly; grill until bubbling. Leave to cool but serve within 2 hours to prevent the sugar softening. The sugar can of course be caramelised using a salamander or blow-torch Serves 4 Recipe by: Mandy Alford <mandy@alfresco.demon.co.uk> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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