- DARK RUM - LAMBS 50
- DOUBLE CREAM 1000
- EGG YOLK - PASTURISED 400
- GELATINE 10
- SUGAR CASTOR 200
- SWEET CHESTNUT PUREE 500
Chestnut Parfait
Ricardo Soares
19th January 2011
Chestnut Parfait
WISK THE YOLKS WITH THE SUGAR UNTILL THE MIX IS LIGHT AND FLUFFY
MELT THE GELATINE IN THE...
Ingredients
Method
WISK THE YOLKS WITH THE SUGAR UNTILL THE MIX IS LIGHT AND FLUFFY
MELT THE GELATINE IN THE RUM THEN ADD IT TO THE CHESTNUT CREAM AND MIX WELL.
WHIP THE CREAM TO SOFT PEAK.
ADD THE YOLK MIX TO THE CHESTNUT THEN ADD IN THE CREAM.
POUR THE MIX IN A MOULD THEN FREEZE
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
