Curated from Recipes | The Guardian — Here’s what matters right now:
A luxurious iced dessert stuffed full of boozy dried fruit, candied peel and frozen chestnut puree This festive, frozen chestnut puree dessert is often credited to the great 19th-century chef Antonin Carême, even though the man himself conceded that this luxurious creation was that of Monsieur Mony, chef to the Russian diplomat Count Nesselrode (albeit, he observed somewhat peevishly, inspired by one of his own chestnut puddings). It was originally served with hot, boozy custard – though I think it’s just enough as it is – and it makes a fabulous Christmas centrepiece, Prep 15 min Soak Overnight Cook 20 min Freeze 2 hr+ Serves 6 Continue reading...
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Original reporting: Recipes | The Guardian