Chestnut parfait
Summary
| Yield | |
|---|---|
| Source | the lovely Emma B |
| Prep time | 45 minutes |
| Kind of Dish | desserts |
| Dietary Info | vegetarian |
| Tags |
Description
This is freaking delicious and easy to make, but you need a blender
Ingredients
| 500 | Gram | chestnuts |
| 1 | juice of one orange | |
| 4 | Tablespoon | molasses or brown sugar |
| 2 | Teaspoon | cinnamon |
| 1 | Tablespoon | dark rum (or some kind of alcohol) |
| 4 | Tablespoon | yogurt |
| 1⁄4 | Cup | milk (optional) |
| 1 | Cup | whipping cream |
| 3 | Tablespoon | molasses or sugar |
Instructions
If using whole chestnuts with the shell on, notch the chestnuts with a knife and boil in water for 15 minutes. Then peel the shell and brown skin off the chestnuts.
Put chestnuts, cinnamon, orange juice, molasses/sugar and rum in large saucepan and cook for about 10-15 minutes on medium.
Put yogurt and milk in a blender, then add your chestnut mixture. The milk will make it a bit lighter.
Whip the cream with your additional molasses or sugar.
Portion out your chestnut mixture into bowls, and top with the whipped cream. You can keep in the fridge until you're ready to eat it.
Comments
I made this using molasses for the chestnuts and brown sugar for the cream. I can't say I didn't enjoy it because I definitely did. However if I was making it again I would use sugar instead of molasses which I think overpowered the more delicate flavour of the chestnuts.