Beat the chestnut puree to lighten it. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate. Divide among 4 heat-proof rameki ns and smooth level. Chill 1 hour. Preheat the grill to highest setting. Sprinkle sugar on evenly; grill until bubbling. Leave to cool but serve within 2 hours to prevent the sugar softening. The sugar can of course be caramelised using a salamander or blow-torch Serves 4 Recipe by: Mandy Alford
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|Serving Size: 1 Serving (1527g)|
|Recipe Makes: 1|
|Calories from Fat: 4108 (90%)|
|Amt Per Serving||% DV|
|Total Fat 456.5g||609 %|
|Saturated Fat 284.2g||1421 %|
|Monounsaturated Fat 131.3g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 1653.7mg||509 %|
|Sodium 489.3mg||17 %|
|Potassium 1063mg||28 %|
|Total Carbohydrate 116.2g||34 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 114g|
|Protein 27.9g||40 %|
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Calories per serving: 4587
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