Palissade aux Marrons

A rich, creamy dessert, Palissade aux Marrons (pah-lee-sahd oh mahr-rohn) makes a perfect ending to any meal.

5 fl. oz. milk

3 oz. sugar

1 oz. gelatine, softened in

1 tablespoons warm water

2 oz. dark cooking chocolate, melted

Palissade aux Marrons a rich, creamy dessert is ideal for a dinner party dessert. If wished fresh chestnuts may be used for the puree.

5! oz. canned unsweetened chestnut puree

10 fl. oz. double cream

4 oz. canned preserved chestnuts, drained and coarsely chopped

2 oz. cup Chocolate Caraque

Line the bottom of a 2-pint mould with a circle of greaseproof or waxed paper. Set aside.

In a medium-sized saucepan, combine the milk and sugar. Add the gelatine mix-ture. Set the pan over low heat and heat, stirring with a wooden spoon, until the sugar and gelatine have dissolved. Add the melted chocolate and chestnut puree and stir until all the ingredients ate blended.

Remove the pan from the heat and pour the contents into a medium-sized mixing bowl. Place the bowl in the refrigerator to chill for 30 minutes, or until the mixture is beginning to set.

In another medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick but not stiff.

Beat half the cream into the gelatine mix- ture. Fold in the remaining cream and the chopped chestnuts.

Spoon the mixture into the lined mould. Cover with greaseproof or waxed paper and refrigerate for at least 6 hours.

When you are ready to serve the des-sert, remove the greaseproof or waxed paper from the top and run a knife around the edge of the mould. Place a serving dish, inverted, over the mould and reverse the two, giving a sharp shake. The dessert should slide out easily on to the dish.

Sprinkle over the chocolate caraquc and serve at once.

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