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Chestnut Mould
Chestnut Mould
(Budino Di Castagne)
 
 
Ingredients:

1 lb 2 oz (500 grams) chestnuts, shelled
18 fl oz (500 ml) milk
A few drops of vanilla essence
3 and 1/2 oz (100 grams) blanched almonds, plus extra to garnish
2 oz (50 grams) caster or superfine sugar
1/4 pint (150 ml) single cream
Salt

Directions:

Cook the chestnuts in a pan of boiling water for about 20 minutes, then drain and peel off the skins.

Put them in a saucepan, add the milk and vanilla and season with a pinch of salt.

Cover and cook over a medium heat for about 35 minutes until tender.

Press the chestnuts and their cooking liquid through a sieve into another saucepan.

Toast the almonds in the oven or under the grill, then chop.

Gently heat the chestnut puree and stir in the sugar and almonds, then remove from the heat and stir in the cream.

Pour the mixture into a mould, leave to cool and then chill in the refrigerator for 3 hours.

Just before serving, turn out on to a dish and garnish with almonds. Serves 6.

That's it!
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