Chestnut Parfait

Ricardo Soares

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

  • DARK RUM - LAMBS 50
  • DOUBLE CREAM 1000
  • EGG YOLK - PASTURISED 400
  • GELATINE 10
  • SUGAR CASTOR 200
  • SWEET CHESTNUT PUREE 500

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