Sponge Flan Filled with Pineapple and Chestnut Cream

This flan can be quickly assembled if the ingredients are prepared beforehand and it makes a colourful and delicious dessert for a dinner party.


1 x

9-inch Flan Case made with sponge

1 tablespoon redcurrant jelly

1 fresh pineapple, peeled, cored and cut into

6 rings

8 fl. oz. double cream

6 oz. canned sweetened chestnut puree

8 oz. canned black cherries, drained

2 tablespoons chopped walnuts

Place the flan case on a serving dish.

Spread the redcurrant jelly over the bottom and cover with 3 pineapple rings.

In a large mixing bowl, using a wire whisk or rotary beater, beat the cream until it forms stiff peaks. Add the chestnut puree to the bowl and, with a large metal spoon, fold it into the cream.

Fill a large forcing bag, fitted with a i-inch star nozzle, with the chestnut mixture and pipe large swirls on to each pineapple slice. Cut the remaining pine-apple slices in half and place 2 halves, curved sides uppermost, between each pineapple ring. Arrange the cherries around the halved pineapple slices and decorate the edges of the flan case with the remaining chestnut mixture. Sprinkle the chopped walnuts over the fruit and cream mixture.

Place the dish in the refrigerator to chill for 30 minutes. Remove the dish from the refrigerator and serve immediately.

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