Chestnut Parfait Recipes

CHESTNUT PARFAIT

Steps:

• Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool.
• Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour.
• After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.

THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• Score the chestnuts in a cross with a knife.
• Place the chestnuts on a sheet pan and bake for 30 minutes.
• Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
• Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
• Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
• Place the chestnut filling in a food processor, add in water and blend until smooth.
• Push the chestnut filling through an sieve into another bowl.
• Transfer filling to a piping bag with a circle tip and chill.
• Preheat the oven to 200˚F (90˚C).
• In a bowl, whisk the egg whites until foamy using a hand mixer.
• Add sugar to the egg whites and whisk until stiff peak forms.
• Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
• Bake the meringue for 1 hour.
• Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
• Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
• Sprinkle with powdered sugar.
• Enjoy!

CHICKEN LIVER AND CHESTNUT PARFAIT

Steps:

• Soak the livers in the milk for 30 minutes to remove any excess blood, then drain well.
• Trim to remove any sinewy bits.
• Meanwhile, preheat the oven to 180 C if you have a fan oven.
• That's about 400 F in a normal convection oven.
• Toss the cooked chestnuts in 1 tsp oil with the rosemary and place on a baking sheet.
• Roast for 10-15 minutes, then set aside.
• Lightly sauté the onion and garlic in 1 tsp oil until soft.
• Melt the butter in a bowl and pour off the clear, yellow butter into a jar, leaving the milky residue behind.
• Keep the butter somewhere warm.
• Add the rest of the oil, the livers and thyme to a large, heated frying pan.
• Season and fry for a minute on each side until they are just pink in the middle.
• Once cooked, add the brandy to the pan and let simmer for a few seconds, then pour it and the livers into a food processor with the cooked onions and garlic.
• Process until smooth, then add three quarters of the melted butter.
• Whizz it in, then pour the whole mix through a sieve, pushing it through with a rubber spatula.
• Season with salt and pepper.
• Spoon the pate into a serving bowl.
• Arrange the roast chestnuts on top.
• Heat the reserved butter in a frying pan and fry the sage leaves until crisp.
• Spoon the butter and sage over top of the pate and place in the fridge to set.
• Serve with the toasted ciabatta, sliced.