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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008
 
Chestnut Syllabub
Clare Latimer's recipe for
Chestnut Syllabub

Chestnut Syllabub
Served in a glass and decorated with grated chocolate, this is perfect for a dinner party or just a cosy meal at home.

Ingredients
Serves 4
One x 175g tin unsweetened chestnut puree;
One tbsp dark brown sugar;
One tbsp brandy;
225ml double cream;
25g dark chocolate,
grated.


Method
Put the chestnut puree in a bowl with the brown sugar and brandy, then whisk until smooth.
Add the double cream and whisk again.
When light and smooth, spoon into four glasses and sprinkle with the grated chocolate. Served chilled.


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