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    Marronsà la Crème

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    Marronsà la Crème

    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

    • Preparation time: 10 minutes, plus cooling
    • Total time: 10 minutes, plus cooling 10 minutes

    Serves: 4


    • 225g unsweetened chestnut purée
    • 225g caster sugar
    • 200ml carton crème fraîche
    • To finish
    • Chestnut blossom honey
    • Toasted slivered almonds


    1. Warm the chestnut purée gently over a low heat in a small pan, until warm but not hot. Beat in the sugar - the grains of sugar will dissolve and the mixture will turn glossy and dark. Leave to cool.
    2. Swirl the crème fraîche and the cooled purée together in pretty glasses. Drizzle with a little honey, scatter with slivered toasted almonds and serve.

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