| 50 ml | orange juice, freshly squeezed |
|---|---|
| 1 dl | red wine |
| 30 g | sugar |
| 1/2 | cinnamon stick |
| 200 g | plums, cut in half, pitted |
| 120 g | chestnut purée |
| 10 ml | kirsch |
| 30 g | cream, liquid |
| 30 g | sugar |
| 1 sachet | vanilla sugar |
| 2 | eggs |
| 2,5 dl | cream, whipped |
| serve decorated with: | |
| chocolate powder, sweet chestnut vermicelli, whipped cream |
Preparing chestnut parfait with plums
Mix orange juice, red wine, sugar and cinnamon and bring to a boil, simmer for around 4 minutes, add the plums, bring to a boil, put aside. Prepare 4 to 6 large muffin cases. Mix the chestnut purée with the kirsch and the liquid cream. Beat sugar, vanilla sugar and eggs until fluffy, add the chestnut mixture, afterwards fold in the whipped cream. Fill the muffin cases, then put them into the freezer. Carefully remove the muffin cases before serving. As shown in the picture, serve with chocolate powder, sweet chestnut vermicelli, whipped cream and plum compote.
