Makes about 2½ cups
Preparation time 15 minutes
Cooking time 45 minutes
INGREDIENTS
200 g boiled and peeled chestnuts *
450 ml carton pouring cream
½ cup milk
½ tsp vanilla extract
2 tbs caster sugar
METHOD
1 Combine chestnuts, 300ml cream, milk, vanilla and sugar in a medium saucepan. Bring to the boil, stirring until sugar dissolves, over medium heat.
2 Reduce heat and simmer (do not boil), stirring occasionally, for 30-35 minutes until chestnuts are very tender. Remove from heat and cool slightly. Using a hand blender, blend until smooth. Transfer to a bowl, cover and chill until cold.
4 Whip remaining cream in a bowl until soft peaks form. Fold cream through chestnut mixture and serve.
Serving suggestions for sweet chestnut cream
1 Layer with crumbled Anzac biscuits, diced strawberries and grated chocolate in serving glasses.
2 Use in a filling for sponge cake or butterfly cakes.
3 Spoon over poached pears or quinces.
4 Serve with biscotti and fresh sliced pear.
* Tips on boiling chestnuts
1 Cut chestnuts in half across the width of the chestnut before cooking.
2 Place prepared chestnuts into a saucepan of cold water and bring to the boil.
3 Simmer for 15 to 20 minutes or until the flesh is tender and easily separates from the shell.
4 Remove the chestnuts one at a time from the water and peel.
The Carousel thanks Chestnuts Australia for this recipe
