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Chestnut Parfait


1 can (16 oz) sweetened chestnut purée
½ pint custard (made with 4 egg yolks, 1 oz granulated sugar, ½ pint milk and 1 vanilla pod - see method)
1 pint double cream
3-4 tablespoons maraschino
¼ lb packet candied chocolate orange sticks (cut in pieces)
Double cream (whipped) - for masking
Marrons glacés debris (optional)

7-8 inch diameter cake tin, or fluted jelly mould (2½ pints capacity)


To make the custard: put vanilla pod in milk and leave, covered, to infuse over low heat for 7-10 minutes, until it reaches scalding point. Meanwhile, cream egg yolks with sugar in a bowl. Strain milk on to yolk mixture and blend. Return to pan over gentle heat and stir con­tinually with a wooden spoon. When custard coats the spoon, strain back into bowl. Leave to cool. Whip the cream until just thickening, then add the mara­schino. Blend the chestnut purée, custard and cream to­gether, add about half the orange sticks.

Turn into the mould, cover with foil and freezer paper, and tie in a polythene bag and freeze in the ice compartment of re­frigerator.

Serve masked with cream and decorated with marrons glacés debris (broken pieces) and the remaining candied orange sticks.

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