Prep time:
Cooking time: 4 hours 10 minutes
Total time:
Serves: 12
5 Egg Whites
170g Caster Sugar
½tsp Vanilla Essence
½tsp Raspberry Vinegar
½tsp Cornflour
100g Soft Brown Sugar
50ml Water
4 Egg Yolks
250g Unsalted Butter
1/2 Small Tin Chestnut Puree
400ml Double Cream
1/2 Small Tin Chestnut Puree
½tsp Vanilla Essence
1tbsp Icing Sugar
100g Walnuts
A lot of people don’t like Christmas pudding so I always think you need an alternative. I do a chestnut pavlova which is wonderful because you can make it days in advance and put in the freezer with the filling, then whack the cream on the day before. It’s a lovely soft meringue, quite gooey
- words: Rosemary Shrager
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...