440 g (15 1/2 oz) can sweetened chestnut puree
finely grated rind and juice of 1 orange
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
2 tbsp (30 ml) orange-flavoured liqueur
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
finely grated rind and juice of 1 orange
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
2 tbsp (30 ml) orange-flavoured liqueur
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
method
1. Place the chestnut puree in a large bowl and beat in the orange rind. Beat until really smooth.
2. Stir in the icing sugar with the liqueur and 30 ml (2 tbsp) strained orange juice.
3. Whisk the fresh cream until stiff and stir through the chestnut mixture. Whisk the two together until thick enough to pipe.
4. Spoon into a piping bag fitted with a large star vegetable nozzle. Pipe into six tall glasses and chill well.
2. Stir in the icing sugar with the liqueur and 30 ml (2 tbsp) strained orange juice.
3. Whisk the fresh cream until stiff and stir through the chestnut mixture. Whisk the two together until thick enough to pipe.
4. Spoon into a piping bag fitted with a large star vegetable nozzle. Pipe into six tall glasses and chill well.
serving amount
serves 6
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