Ingredients

Ingredients For the marrons glacés and the chestnut purée

• 120g/4oz marrons glacés (chestnuts in syrup) drained, syrup reserved

• 3 tbsp dark rum

• 200g/7oz sweetened chestnut purée

• 200g/7oz unsweetened chestnut purée

For the parfait

• 8 free-range egg yolks, size 3

• 165ml/6fl oz syrup from the marrons glacés (or make a syrup with 100g caster sugar and 65ml water)

• 200ml/7fl oz whipping cream

For the crème Chantilly

• 150ml/5fl oz whipping cream

• 2 tbsp caster sugar

For the chocolate sauce

• 300ml/10fl oz whipping cream

• 120g/4oz dark chocolate, 70% cocoa solids

• chocolate flakes, to decorate

Description

An Alternative To The Swiss Roll Bûche De Noël, This Frozen Parfait Would Be A Refreshing Yet Rich Finish To A Christmas Meal. Equipment And...

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