scrummy in your tummys................

[Guest guest]

Chestnut & Chocolate Ice-Cream with Apricot Sauce

225g bitter chocolate

4 x 15ml spoons maple syrup

225g canned chestnut purée

1.2 Lt. double cream, whipped

2 x 15ml spoons kirsch

3 free range egg whites (optional)

225g whole canned chestnuts in syrup, drained (save a few for

decoration)

1. Melt the chocolate into maple syrup, over a pan of hot water.

Blend well together and stir into the chestnut purée. Beat in the

cream and kirsch.

Whisk the egg whites until stiff and then fold into the mixture

(optional). Freeze for two hours in a shallow tray covered with

foil.

2. Scrape out and blend in a mixer until smooth. Put in a bowl and

stir in the chopped chestnuts. Spoon into a mould, cover and freeze

for 30 minutes before serving. Loosen the mould by slipping into hot

water.

Turn onto serving dish, decorate with reserved chestnuts, cut in

half, and apricot sauce.

 

For the Sauce

 

450g tinned apricots in natural juice

2 x 15ml spoons apple juice concentrate

3. Strain the apricots from their juice in the tin.

Place apricots and apple juice concentrate together, and blend in

food processor until smooth (should be a runny purée consistency).

4. Serve with ice-cream. Enough for ten portions, small amounts as

it is very sweet

 

i have not posted for ages, something for the sweeties........xxxx