Directions:
- CHILL TIME 3 HOURS
- Cook the chestnuts in a pan of boiling water for about 20 minutes, then drain and peel off the skins.
- Put them in a saucepan, add the milk and vanilla and season with a pinch of salt.
- Cover and cook over a medium heat for about 35 minutes until tender.
- Press the chestnuts and their cooking liquid through a sieve into another saucepan.
- Toast the almonds in the oven or under the grill, then chop.
- Gently heat the chestnut puree and stir in the sugar and almonds, then remove from the heat and stir in the cream.
- Pour the mixture into a mould, leave to cool and then chill in the refrigerator for 3 hours.
- Just before serving, turn out on to a dish and garnish with almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.48 Kcal (400 kJ) | ||
| Calories from fat | 12.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 2% | |
|---|---|---|---|
| Cholesterol | 2.07mg | 1% | |
| Sodium | 39.54mg | 2% | |
| Potassium | 201.83mg | 4% | |
| Total Carbs | 17.25g | 6% | |
| Sugars | 12.27g | 49% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 3.65g | 7% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 119.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 83.99 Kcal (352 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Cholesterol | 1.82mg | 1% | |
| Sodium | 34.78mg | 2% | |
| Potassium | 177.53mg | 4% | |
| Total Carbs | 15.18g | 6% | |
| Sugars | 10.79g | 49% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.21g | 7% | |
| Vitamin C | 3mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 105.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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