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Ingredients
- 22 gm Bitter chocolate
- 4 x 15 ml spoons maple syrup
- 225 gm Canned chestnut puree
- 1 1/4 lt Double cream, whipped
- 2 x 15 ml spoons kirsch
- 3 x Free range egg whites, (optional)
- 1 x 225 gram who canned chestnuts in syrup, liquid removed (save a few for decoration)
- 450 gm Tinned apricots in natural juice
- 2 x 15 ml spoons apple juice concentrate
Directions
- 1. Heat the chocolate into maple syrup, over a pan of warm water.
- Blend well together and stir into the chestnut puree. Beat in the cream and kirsch. Whisk the egg whites till stiff and then fold into the mix (optional). Freeze for two hrs in a shallow tray covered with foil.
- 2. Scrape out and blend in a mixer till smooth. Put in a bowl and stir in the minced chestnuts. Spoon into a mould, cover and freeze for 30 min before serving. Loosen the mould by slipping into warm water. Turn onto serving dish, decorate with reserved chestnuts, cut in half, and apricot sauce.
- For the Sauce:3. Strain the apricots from their juice in the tin. Place apricots and apple juice concentrate together, and blend in food processor till smooth (should be a runny puree consistency).
- 4. Serve with ice-cream. Sufficient for ten portions, small amounts as it is very sweet.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 159g | |
| Calories 365 | |
| Calories from Fat 26 | 7% |
| Total Fat 2.98g | 4% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 22mg | 1% |
| Potassium 344mg | 10% |
| Total Carbs 69.92g | 19% |
| Dietary Fiber 0.1g | 0% |
| Sugars 62.47g | 42% |
| Protein 0.56g | 1% |
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