This recipe was meant to be published in the winter 2015 issue of Taste & Flavors, along with three other recipes however due to space limitation, they pushed it out randomly – which is perfect because I couldn’t wait to share this specific recipe with you for so many reasons. It requires few ingredients, it is easy to make and will leave you screaming for more. Don’t be discouraged by the freezing time, just make it one day before serving. I call this an ice cream pudding because it doesn’t freeze like the ice cream we are normally used to, it retains a rather thick custardy consistency. Enjoy it!
Preparation time: 30 minutes, plus freezing
Serves: 4 – 6
Ingredients
300 ml double cream
50g icing sugar
250g chestnut pureé
To serve:
50g flaked almonds, toasted
30g cocoa
Method
1. In a clean bowl, whisk the heavy cream and icing to soft peaks.
2. Fold in the chestnut puree.
3. Spoon into an airtight container and cover in the freezer for at least 12 hours.
4. Divide the pudding almond serving bowls, dust with cocoa powder and top with toasted almonds.
Our weekly installment of Keys to My Kitchen, a blog featuring delicious recipes, fun stories, and simple ideas from Lara Ariss. View previous posts here .