- Serves: 6-8
- Cook Time: 10 minutes
- Prep Time: 30 minutes plus overnight chilling and freezing
- Effort: medium
- 40 chestnuts, blanched and peeled
- 575 ml vanilla sugar syrup, made with equal quantities of water and sugar with a vanilla pod
- 575 ml double cream
- 12 egg yolks
- 100 ml Maraschino brandy, plus extra for marinating
- 25 g candied lemon peel, finely chopped
- 55 g currants
- 55 g raisins
- 300 ml double or whipping cream
- 3 egg whites
- chopped candied lemon peel
- whipped cream
Tips and Suggestions
This recipe contains raw eggs. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids or pregnant women because of the risk of salmonella.
1. Pound the chestnuts then mix in 2 tablespoons of the vanilla sugar syrup.
2. Press the chestnuts through a sieve into a large, heatproof bowl, then mix with the remaining syrup.
3. Add in the double cream and egg yolks.
4. Suspend the bowl over a pan of simmering water over a gentle heat and heat through, stirring constantly. Remove from direct heat just as the mixture begins to boil.
5. Pass the mixture through a sieve again and set aside to cool.
6. Once cool mix in the Maraschino brandy, cool and refrigerate overnight.
7. Meanwhile, place the lemon peel, currants and raisins in a bowl. Add in enough Maraschino brandy to just cover the mixture and set aside to marinate for at least 8 hours.
8. Add the marinated fruit to the chilled chestnut mixture.
9. Whip the cream until fluffy. In a separate bowl, whisk the egg whites until stiff peaks form.
10. Fold the whipped cream and beaten egg white into the chestnut mixture.
11. Pour into a mould and put in the freezer until set.
12. Carefully turn out from the mould on to a serving plate. Decorate with candied peel and whipped cream and serve.
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