French Master Exclusive Taste Of New Bistro Flavours (Part 4) - Chestnut cream with chocolate, pear and blackcurrant

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Chestnut cream with chocolate, pear and blackcurrant

Serves 4

You will need a kitchen thermometer and four 10cm x 3cm cylinders and cellulose acetate, available from craft shops.

http://www.johnbrownhardware.co.uk/images/products/kitchen-craft-oven-thermometer-AOPP.jpg

Kitchen thermometer

·         500g good-quality dark chocolate, chopped

·         100g pure (thin) cream

·         2 gold-strength gelatine leaves

·         240g chestnut puree

·         2/3 cup (165ml) thickened cream, whipped to stiff peaks

·         2 beurre bosc pears, peeled, quartered, core removed

·         1 cup (220g) caster sugar

·         1 vanilla bean, split, seeds scraped

·         1/2 cup (165g) blackcurrant jam

·         8 roasted, peeled, chopped chestnuts

·         Edible gold leaf and vanilla ice cream, to serve

To make the chocolate cylinders, place two-thirds of the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) until melted. Remove bowl and wrap with a tea towel to keep warm. Add remaining chocolate and stir until it reaches 31-32°C. Pour into cylinders lined with acetate, turning to coat completely and set aside for 1 hour or until set. Carefully remove chocolate cylinders and peel off acetate.

To make the chestnut cream, bring pure cream to the boil over medium heat. Remove from heat, add gelatine and stir until dissolved. Stir in chestnut puree, then set aside to cool slightly. Fold in whipped cream. Transfer to a piping bag.

To make the chestnut cream, bring pure cream to the boil over medium heat

To make the chestnut cream, bring pure cream to the boil over medium heat

For the pear puree, place pears, sugar, vanilla pod and seeds and 1 cup (250ml) water in a saucepan over medium heat. Cook for 10 minutes or until pears are tender. Drain pear, then puree. Set aside.

For the blackcurrant puree, place jam and 2 tbs water in a saucepan over medium heat. Cook for 2 minutes, stirring, cool slightly then puree and strain.

To serve, pipe chestnut cream into the chocolate cylinders. Serve with dots of pear and blackcurrant purees, chestnut, ice cream and gold leaf, if using.

Serve with dots of pear and blackcurrant purees, chestnut, ice cream and gold leaf, if using

Serve with dots of pear and blackcurrant purees, chestnut, ice cream and gold leaf, if using

 

 
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