Marrons à la crème de noix de coco

This was one of those dishes that made you think ‘how can something so simple, taste so good?’

I first discovered my love of chestnuts a few Christmases ago, after biting into a slightly strange looking, slightly crumbly, marron glacé. After that taste I was truly hooked on chestnuts.

You can imagine my delight, when I spent the best part of a year in the south of France and discovered that chestnut food products were everywhere! Chestnut puree (sweet, unsweetened, cans, tubes, jars, etc), chestnut spread, chestnut bread, and even a chestnut ice cream by Clément Faugier. Equally, you probably have a fair idea of my disappointment to return to England to find chestnuts in very expensive tins or vaccum-packs. 

The advantage of the expense of chestnuts in my local supermarket (and not having so many chestnut products to choose from all year round) is that December is a real treat. Fresh chestnuts are back on the shelves again. And, I can make whatever I choose from them!

This recipe is a twist on a classic: marrons à la crème. You can buy unsweetened chestnut puree, but, equally you can make your own. I followed instructions from Closet Cooking on how to boil and puree the chestnuts. Unfortunately, I only thought to blog-this recipe after we’d eaten it all…

Recipe:

This makes two very generous portions. It would easily serve three. This dish can also be made in advance, ideal for a dinner party.

• 125gr unsweetened chestnut puree
• 125gr caster sugar
• 175ml coconut cream (either straight from the cartoon, or of you like the consistency slightly thicker, whisk it slightly)
• Dark chocolate to grate over for decoration (optional)

1. Put the coconut cream in the fridge for an hour to cool.
2. Put the puree in a pan over a medium heat.
3. Add the sugar and stir until it’s melted.
4. Continue to cook gently for a couple of minutes and the mixture will darken slightly. Remove from the heat and allow to cool.
5. When both the cream and chestnut puree have cooled, take two glasses and put a dessert spoon of puree in to each glass. Follow with a dessert of the coconut cream. Continue layering until you have used all the ingredients.
6. Place in the fridge again, to cool. Decorate with grated chocolate.