Chestnut Puree Dessert

INGREDIENTS

  • 1 tin Unsweetened chestnut puree
  • 1/2 cup Water
  • 1/2 cup Pouring cream
  • 80g Unsalter butter
  • 30ml Cognac

Chocolate Ganache

  • 85g Dark couverture chocolate
  • 150ml Cream
Print Recipe

In a saucepan, add water and cream to chestnut puree and melt to combine at low temperature.

Add butter and continue until it melts and combines all at a low temperature.
Add cognac.

Remove from heat and puree till smooth with a hand held or in food processor.
Pour puree evenly into eight small cups and refrigerate for around 20 minutes until firm.

Add one teaspoon of Seville Marmalade to each cup then cover with chocolate ganache and refrigerate until totally set.