Yields: 1 Servings
Ingredients
10 fluid ozs Double cream
2 mililiters Ground cinnamon
227 grams Chestnut puree
43 grams Chopped plain chocolate or
Chocolate chips
57 grams Caster sugar
Instructions
Beat the chestnut puree to lighten it. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate. Divide among 4 heat-proof rameki ns and smooth level. Chill 1 hour. Preheat the grill to highest setting. Sprinkle sugar on evenly; grill until bubbling. Leave to cool but serve within 2 hours to prevent the sugar softening. The sugar can of course be caramelised using a salamander or blow-torch Serves 4
Filed under: Chocolate |
Like that Recipe? Get more Secret Restaurant Copycat Recipes HERE: