White chestnut log with bitter chocolate sauce

Serves 10

120g chestnuts, whole in syrup (or marrons glacés)
3 tbsps of dark rum
200g chestnut pureé, sweetened
200g chestnut pureé, unsweetened
200ml whipping cream
7 medium egg yolks
165ml chestnut syrup (from the marrons glacés) or make a syrup by mixing 100g caster sugar with 65ml water
150ml whipping cream
2 tbsps caster sugar
120g dark chocolate
300ml whipping cream
Chocolate flakes to decorate

Step 1) Drain the marrons glacés and reserve the syrup. Break the marrons glacés into pieces, place in the bowl together with 1 tbsp of the rum and leave to marinate. Mix the two chestnut pureés together with the remaining rum and set aside.

Step 2) For the sabayon, mix the egg yolks together in an electric mixer at high speed for 6 to 7 minutes or until the yolks have tripled in volume.

Step 3) Separately boil the chestnut syrup to 120°C/248°F (check using a liquids thermometer). When the syrup is ready, lower the speed of the mixer and trickle the boiling syrup on to the egg yolks, pouring between the sides of the bowl and the beaters. Mix well, then leave to cool.

Step 4) Mix the cream to soft peaks. Combine the marrons glacés and chestnut pureé mixtures in a single bowl, then add the whipped cream. Mix lightly then fold in the sabayon with a spatula. 

Step 5) Line a (H28 x W8 x D7cm) terrine mould with greaseproof paper. Pour in the chestnut mixture (or parfait) and smooth the top with a palette knife. Place in the freezer for a minimum of 6 hours.

Step 6) Place a flat serving plate in the freezer for at least 1 hour. Dip the terrine mould in hot water to loosen the sides of the parfait, then ease out onto the chilled serving plate. Peel off the greaseproof paper.

Step 7) To make the icing, whip the cream with the sugar to make a creme Chantilly. Fill a ridge-nozzled piping bag with the cream and pipe over the parfait. Return to the freezer. 

Step 8) For the chocolate sauce, slowly melt the chocolate over a bain marie in a medium saucepan, boil the whipping cream and then pour over the melted chocolate and stir well.

Step 9) Remove the log from the freezer and serve on the chilled serving plate with the chocolate sauce. Decorate with chocolate flakes.

Recipe by Sarah Wilson

Looking for more dessert ideas? Why not take a look at this delicious plum and white chocolate tray bake, or try this mouth-watering pear and chocolate betty? 

Chosen by Country Homes & Gardens