Chocolate and Chestnut Pave (Wheat Free) recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
425 g (15 oz can) of unsweetened chestnut puree
200 ml (7 fl oz) 3 1/2 cup of golden syrup (corn syrup)
310 g (11 oz) of (DF/GF) continental dark chocolate, finely chopped in a food processor
55 g (2 oz) 1/4 Cup of Dairy free margarine, sliced up
225 g (8 oz) 1 1/3 cups of peeled and chopped chestnuts
A loaf (terrine) tin lined with clingfilm (plastic wrap)
sieved (DF/GF) cocoa powder and fresh physalis fruits (Cape gooseberries) to decorate
**(DF/GF) = Dairy Free / Gluten free
200 ml (7 fl oz) 3 1/2 cup of golden syrup (corn syrup)
310 g (11 oz) of (DF/GF) continental dark chocolate, finely chopped in a food processor
55 g (2 oz) 1/4 Cup of Dairy free margarine, sliced up
225 g (8 oz) 1 1/3 cups of peeled and chopped chestnuts
A loaf (terrine) tin lined with clingfilm (plastic wrap)
sieved (DF/GF) cocoa powder and fresh physalis fruits (Cape gooseberries) to decorate
**(DF/GF) = Dairy Free / Gluten free
method
1. Gently heat the chestnut puree in a non-stick saucepan with the syrup, stirring until smooth and well blended.
2. Add the chopped chocolate and stir until melted and thoroughly mixed.
3. Remove from the heat and stir in the margarine until it has melted and blended in.
4. Mix in the chestnuts and cool slightly.
5. Spoon the mixture into the prepared loaf or terrine tin.
6. When the mixture is cold, cover it with foil and chill for 1 hour in the freezer, then another hour in the refrigerator. Leave it in the refrigerator until you are ready to serve
7. Turn out the pave and peel off the clingfilm (plastic wrap).
8. Serve one slice per person on each plate and decorate with sifted cocoa powder and a couple of physalis (Cape gooseberries) with the wings peeled back for effect.
2. Add the chopped chocolate and stir until melted and thoroughly mixed.
3. Remove from the heat and stir in the margarine until it has melted and blended in.
4. Mix in the chestnuts and cool slightly.
5. Spoon the mixture into the prepared loaf or terrine tin.
6. When the mixture is cold, cover it with foil and chill for 1 hour in the freezer, then another hour in the refrigerator. Leave it in the refrigerator until you are ready to serve
7. Turn out the pave and peel off the clingfilm (plastic wrap).
8. Serve one slice per person on each plate and decorate with sifted cocoa powder and a couple of physalis (Cape gooseberries) with the wings peeled back for effect.
serving amount
serves 10
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