Easy recipe Chestnut Creams Recipe

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one one/two teaspoons gelatine one cup (two hundred and fiftyml) thickened, cream (Recipes by ingridients cream) plus extra to serve one hundredml milk one can sweetened chestnut puree* one/two teaspoon vanilla (Recipes by ingridients vanilla) extract two tablespoons amaretto* six whole sweetened chestnuts in syrup (marrons glaces)*Step one Place two tablespoons of cold water in a bowl and sprinkle with gelatine. Place cream (Recipes by ingridients cream) and milk in a saucepan over medium heat and bring to scalding point. Pour a little over the gelatine and stir, then pour remaining cream (Recipes by ingridients cream) mixture over top, stirring to combine. Step two Place the puree, vanilla (Recipes by ingridients vanilla) and amaretto in a food processor, process to combine, then combine with milk mixture. Divide the mixture between six one hundred and twenty-fiveml dariole moulds and refrigerate overnight. Step about three To serve, dip the moulds in a little warm water for a few seconds, then gently ease the creams out of moulds onto serving plates. Chestnut Creams Recipe. Pour over thick cream (Recipes by ingridients cream) and garnish with a whole sweetened chestnut..