Although we’ve been having good weather for late September, summer is definitely on the way out and I’m already comfortable wearing autumn colours – and thinking about similarly seasonal recipes.
I’m not a big fan of chestnuts per se, but it’s a different story when used as puree in desserts. I think my most frequently prepared dessert using chestnuts is Mont Blanc – I love the simplicity of it that lets the flavour of chestnuts really come out. I found this recipe in Emily Luchetti’s A Passion for Desserts and gave it a try straight away as I was in a ‘I want to try something autumnal now!’ mood :)
It was really easy to make – bake the chocolate sponge and fill with chestnut mousse – the latter comprising of chestnut puree, creme fraiche, sour cream and double cream (vanilla and orange zest are good extra touch). In the recipe it suggests using a loaf pan to mould the cake but I used a Matfer buche cake mould that I bought from my last trip to Paris. The cake turned out really nicely, but it didn’t taste as strongly as of chestnuts as I expected – I think it depends on what puree you use, but I’m going to use less creme fraiche and sour cream next time. I quite liked the orange and chestnut combination, and as you can imagine it works well with chocolate too.