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Ingredientes
- 2 c. (500 ml) sweet chestnut puree with vanilla
- 2 ounce (60 ml) half-and-half cream
- 4 sheets gelatin
- ½ lb (250 g) coating chocolate
- 3.5 ounce (100 g) butter
- 3.5 ounce (100 g) double cream
- 1 liqueur glass chestnut liqueur
- 4 marrons glacés (candied chestnuts)
Direcciones
- Soak gelatin sheets in cool water
- In a large saucepan, heat half the cream and add in the gelatin sheets that youâve liquid removed with your hands
- Add in chestnut cream and mix well
- Chill this cream for ½ hour to harden
- Put remaining cream in a bowl in the freezer 30 min later, take out large bowl and cream, whip cream into Chantilly and add in to chestnut cream
- Pour this cream into ramekins and set in refrigerator for 5 hrs
- Heat the chocolate, butter, cream and liqueur in a double boiler or possibly over very low heat
- Mix well
- Coarsely chop candied chestnuts and add in to chocolate sauce
- At serving time, turn out mini ice cream treats onto dessert plates and drizzle with chocolate sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 228 | 81% |
| Total Fat 25.58g | 32% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 104mg | 4% |
| Potassium 130mg | 4% |
| Total Carbs 14.88g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 10.4g | 7% |
| Protein 2.07g | 3% |
