Did I mention foie gras? That is how you feel after a hot chocolate and the Mont Blanc at Cafe Angelina.
I wrote about Dulce de Leche earlier on. An easy to make to-die-for spread or filling. Well, crème de marrons or chestnut puree is just as easy and also one of my desserts from childhood that has stayed well into adulthood as a top favourite.
This is chestnut puree passed through a ricer and mixed with sugar and either rum or brandy and then folded with Cream Chantilly (cream whipped with sugar and vanilla) and then passed through the ricer again to serve it nicely piled up like little streams of pure unadulterated heavenly moments in your mouth. This is all on top of an optional base of meringue. Or just use it to fill your favourite pastry cases. I eat it as it is ...spoonfuls of smooth layered flavours.
Rather than going to the trouble of buying chestnuts, roasting them peeling them bla bla bla just buy a can of chestnut puree ..comes from France but good food stores and even some supermarkets stock it.
Make sure you pass through the ricer a few times to break it up and aerate it.
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