In another bowl, beat together the chestnut puree and icing sugar. Beat in the custard. Finally, add the cranberry and rum mix, and mix ... out and decorate with whipped cream, fruit or maron ...

Put the chestnut puree in a bowl and add the rum, butter, and melted chocolate. Mix thoroughly to combine ... Spoon some crème fraîche or sour cream over each slice and serve. Cans of pureed chestnuts ...

Purée the soup in a blender until smooth. Add the cream, and simmer gently for 10 minutes, allowing the cream to blend into the mixture. Season to taste with salt, garnish, and serve hot.

whipped cream. Cut the panettone into thick slices. Melt the chocolate in a bowl over a pan of gently simmering water. Mix the melted chocolate into the chestnut purée, add Mascarpone and beat in ...

Leave to cool completely (do not cover). To make the filling, whip the cream in a bowl, then mix in the sweetened chestnut purée. When the sponge base is cooled all the way through (check ...

Combine cream, milk, chestnut puree, orange rind, cinnamon powder in a sauce pan and ... Then divide the mixture in to small glasses and refrigerate for 6-8 hours. Mix all the ingredients except ...

In another bowl, beat together the chestnut puree and icing sugar. Beat in the custard. Finally, add the cranberry and rum mix, and mix ... out and decorate with whipped cream, fruit or maron ...