This delicious creamy dessert is best served in small quantities as it is very rich. If you like, accompany it with light, crisp plain biscuits , or sprinkle the top of the dessert with chopped nuts.
2 oz. unsalted butter
15 oz. canned unsweetened chestnut puree
½ teaspoon vanilla essence
2 oz. castor sugar
2 fl. oz. kirsch
10 fl. oz. double cream , stiffly whipped
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the chestnut puree, vanilla essence, sugar and kirsch and stir until the mixture forms a smooth paste.
Remove the pan from the heat and transfer the contents to a strainer. Using the back of a wooden spoon, push the mixture through the strainer into a medium-sized mixing bowl. Stir in the cream.
Spoon the pudding into a serving dish and place it in the refrigerator. Chill the dessert for 2 hours before serving.