John Myers
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Iced Caramel Cream with Glazed Chestnuts
The perfect iced caramel cream with glazed chestnuts recipe with a picture and simple step-by-step instructions.
for the caramel cream
- 60 g Sugar
- 3 tbsp Maple syrup
- 300 ml Cream
- 3 Egg yolk
for the chestnuts
- 100 g Honey
- 2 tbsp Butter
- 350 g Pre-Cooked chestnuts
- Let the sugar caramelize light brown in a pan. Add maple syrup and simmer a little. Then pour in 100 ml of cream and stir in. Take everything off the stove and let cool down a bit.
- Beat the egg yolks over a hot but not boiling water bath with a whisk until thick and frothy. Then beat in ice water to cool. Now stir in the caramel cream.
- Whip the rest of the cream until stiff and fold it into the cold custard. Pour the cream into molds and place in the freezer overnight.
- For the chestnuts, lightly scramble the honey with the butter in a saucepan. Add the chestnuts and remove from the stove.
- Briefly dip the molds with the well-frozen parfait in hot water and then turn them out onto dessert plates. Garnish with chestnuts and syrup and serve immediately.
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