This silky, toasty chestnut pudding couples the nut's earthiness with a delicate sweetness to showcase this autumn delight at its finest. The photo gallery above features some additional ideas to incorporate into the recipe.
Our recipe for chestnut pudding
Serves 6
Ingredients:
2 lb. chestnuts
2 cups whole milk
10 tsp. sugar
1 cup heavy cream
7 oz. dark chocolate
8 grams/.28 oz. gelatin sheets
Method:
Place the chestnuts in a large pan with water, cover with a lid, then boil for around 30 minutes. Check that they are evenly cooked and if so, drain, place them in a bowl and keep covered. Once they've cooled, peel them carefully, removing any film from the outside.
Combine with the milk and cook in a pan over medium heat for around one hour. Stir often so they start to crumble. Once finished, transfer the mixture to a blender and reduce it to a purée.
In the meantime, soak the food gelatin in cold water for at least 10 minutes and finely chop 6 oz. of chocolate. Add the chestnut purée to a pan with the heavy cream and sugar, and cook over low heat. After a few minutes, add the chocolate and let it melt, then use an immersion blender to create a smooth cream.
Squeeze the gelatin and then add it to the mixture. Turn off the heat and let it melt, stirring with a whisk. Once the gelatin melts, use a ladle to fill 6 pudding molds with the cream. Let the puddings cool before storing them in the fridge for around two hours. Before turning them out of the molds, grate the remaining chocolate to sprinkle on top of each pudding as a garnish.