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Name: Chocolate And Chestnut Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 Vanilla pod; 100 ml milk; 250 ml Heavy Cream; 1 tb Dark rum; 500 g Chestnuts; Whipped cream for decoration; 1/4 ts Salt; 75 g Sugar; 100 ml Heavy Cream

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INGREDIENTS

1/2 Vanilla pod
100 ml milk
250 ml Heavy Cream
1 tb Dark rum
500 g Chestnuts
Whipped cream for decoration
1/4 ts Salt
75 g Sugar
100 ml Heavy Cream

Servings

INSTRUCTIONS

Prepare the chestnuts and roast, carefully remove the skin whilst warm. Place the peeled chestnuts into a saucepan, add salt and enough water to cover. Cook until soft. They will take approximately 45-50 minutes. Drain the chestnuts and puree them through a fine sieve or a food processor. Bring the milk to the boil with the vanilla pod, then remove the pod and add the chestnut puree stirring all the time over the high heat. Cook to a thick mass. Add the double cream and 50g of the sugar and boil once more. Leave the mixture to chill. Whip the second cream stiffly with the remaining sugar, add the rum and stir it into the cold puree. Put the mixture through a potato ricer for an attractive and different presentation. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chocolate And Chestnut Noodles

1/2 Vanilla pod
100 ml milk
250 ml Heavy Cream
1 tb Dark rum
500 g Chestnuts
 Whipped cream for decoration
1/4 ts Salt
75 g Sugar
100 ml Heavy Cream

Prepare the chestnuts and roast, carefully remove the skin whilst  warm. Place the peeled chestnuts into a saucepan, add salt and enough  water to cover. Cook until soft. They will take approximately 45-50  minutes. Drain the chestnuts and puree them through a fine sieve or a  food processor. Bring the milk to the boil with the vanilla pod, then  remove the pod and add the chestnut puree stirring all the time over  the high heat.    Cook to a thick mass. Add the double cream and 50g of the sugar and  boil once more. Leave the mixture to chill.    Whip the second cream stiffly with the remaining sugar, add the rum  and stir it into the cold puree. Put the mixture through a potato  ricer for an attractive and different presentation.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 8 servings

Calories: 251
Calories from Fat: 87 (35%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.9g
Cholesterol 30.4mg		9 %
Sodium 11.7mg		0 %
Potassium 347.7mg		9 %
Total Carbohydrate 38.7g		11 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 33.6g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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