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Marronsà la Crème
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A simple but sophisticated dessert from the 1940s, in which the earthy sweetness of the chestnut contrasts elegantly with the smooth sharpness of the cream. Toasted almonds and chestnut blossom honey - dark and fragrant with a backnote of bitterness - draw the flavours together
This recipe was first published in Sat Nov 01 00:00:00 GMT 2003.