Kirsch and Chestnut Cream

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.