Cranberries and chestnuts make this a special holiday treat. The chestnuts are pureed with sugar and vanilla to give a sweet nutty flavor.
Serving Size: 4
- 110g/4oz cooked and peeled whole chestnuts
- 1/4 cup soy cream
- 1/2 cup sugar
- 290ml/ 1/2 pint soy whipping cream or Soyatoo
- 1 tablespoon powdered sugar, sieved
- drop of vanilla extract
- 1 pkg. (340 grams) fresh cranberries
- 1/4 cup water
- 3/4 cup sugar
- 2 teaspoons corn starch diluted in a bit of water
- Put the cranberries, the cup of sugar , water in a saucepan and cook the cranberries until they have popped and some of the liquid evaporated.
- At the end, add the liquefied cornstarch and stir vigorously as it clarified and becomes very thick.
- Remove the cranberry mixture from the heat and allow to cool and solidify.
- Meanwhile, in another small saucepan gently heat through the chestnuts the 1/4 cup soy cream for 2-3 minutes.
- Add the vanilla and 1/2 cup sugar.
- Puree the chestnut and chocolate mixture to a thick mass.
- In a large bowl, whip the soy whipping cream or Soyatoo with the icing sugar to soft peaks.
- Transfer the chestnut and cream mixture to a blender or mini food processor and blend to a puree.
- Place a small amount to the cooled cranberry mixture in the bottom of a parfait glass.
- Put a layer of the chestnut puree over the cranberries.
- Mix half of the whipped soy cream with the remainder of the cranberry mixture.
- Place this layer over the chestnut layer.
- Top with a dollop of the whipped cream.
- Garnish with a cherry or cranberry and perhaps a holly leaf.
Optionally chocolate can be melted and added to the chestnut mixture, and a dusting of cocoa as a garnish.
If you are able to buy pre-made chestnut puree, then that would make this recipe even quicker and easier to make.
Inspired by BBC cooking chef Paul Rankin