- 16 egg yolks
- 500g sugar
- 200g glucose
- 250g chestnut puree
- 500g chopped cooked chestnuts
- 2 litres lightly whipped cream
- 50ml malt whiskey
chestnut parafait
peter Jackson
10th November 2011
chestnut parafait
whisk egg yolks until pale
Boil sugar and glucose until 121degrees
pour onto egg yolks and whisk u...
Ingredients
Method
whisk egg yolks until pale
Boil sugar and glucose until 121degrees
pour onto egg yolks and whisk until cold.
Fold in chestnut puree, whipped cream, and cooked chestnuts, malted whisky
Freeze for at least 8 hours
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