a taste of France

Chestnut dessert recipe



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Ingredients


Chestnut Mont Blanc

To serve 6

1kg [2lb 4 ozs] chestnuts split the shells

salt

1/2 litre of milk [ 18 flozs ]

75g [ 2 1/2 ozs] of sugar

1 vanilla pod

30g [ 1ozs ] of butter

2 egg yolks

1/2 pint of double or whipping cream

60g [2oz ]castor sugar



Boil the chestnuts for 10 mins in salted water cool slightly and peel them.

Put the chestnuts in a saucepan cover with the milk and add the sugar and vanilla pod.

Simmer for about 1 hour until tender then remove vanilla pod. Press the chestnuts through a sieve.

Add a little hot milk to give the puree a good consistency.

Stir in the butter and egg yolks.

Form the puree into a mound and chill in the fridge.

Serve cold with whipped cream.



Figs with thyme


A simple French dessert

500g[1lb]dried figs

3 small sprigs of thyme tied in a bit of muslin

16 flozs of red wine

3 tablespoons of honey



Combine all the above in a stainless steel pan and cover.

Simmer for about 1 hour stirring from time to time.

Remove the figs and place on a serving dish. Discard the thyme and place the liquid over a high heat.

To reduce down to the consistency of a light syrup. Then pour over the figs and serve either warm or cold.

  • If you liked the chestnut dessert try the gateau St Honore
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