Posted: Fri Nov 07, 2008 5:02 pm
Another one for the choccyholics [:D]
Chestnut & Chocolate Ice-Cream with Apricot Sauce
For the Ice Cream
225g bitter chocolate
4 x 15ml spoons maple syrup
225g canned chestnut purée
1.2 Lt. double cream, whipped
2 x 15ml spoons kirsch
3 free range egg whites (optional)
225g whole canned chestnuts in syrup, drained (save a few for decoration)
For the Sauce
450g tinned apricots in natural juice
2 x 15ml spoons apple juice concentrate
Method
1. Melt the chocolate into maple syrup, over a pan of hot water. blend well together and stir into the chestnut purée. Beat in the cream and kirsch. Whisk the egg whites until stiff and then fold into the mixture (optional). Freeze for two hours in a shallow tray covered with foil.
2. Scrape out and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before serving. Loosen the mould by slipping into hot water. Turn onto serving dish, decorate with reserved chestnuts, cut in half, and apricot sauce.
3. Strain the apricots from their juice in the tin. Place apricots and apple juice concentrate together, and blend in food processor until smooth (should be a runny purée consistency).
4. Serve with the ice-cream. Enough for ten portions, small amounts as it is very sweet.
Enjoy this as a Boxing Day Pud
Chestnut & Chocolate Ice-Cream with Apricot Sauce
For the Ice Cream
225g bitter chocolate
4 x 15ml spoons maple syrup
225g canned chestnut purée
1.2 Lt. double cream, whipped
2 x 15ml spoons kirsch
3 free range egg whites (optional)
225g whole canned chestnuts in syrup, drained (save a few for decoration)
For the Sauce
450g tinned apricots in natural juice
2 x 15ml spoons apple juice concentrate
Method
1. Melt the chocolate into maple syrup, over a pan of hot water. blend well together and stir into the chestnut purée. Beat in the cream and kirsch. Whisk the egg whites until stiff and then fold into the mixture (optional). Freeze for two hours in a shallow tray covered with foil.
2. Scrape out and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before serving. Loosen the mould by slipping into hot water. Turn onto serving dish, decorate with reserved chestnuts, cut in half, and apricot sauce.
3. Strain the apricots from their juice in the tin. Place apricots and apple juice concentrate together, and blend in food processor until smooth (should be a runny purée consistency).
4. Serve with the ice-cream. Enough for ten portions, small amounts as it is very sweet.
Enjoy this as a Boxing Day Pud