This is more of a chestnut pudding with a lovely melting chestnut centre that oozes out when you start eating.

Ingredients

Centre

• 200g Pâte de Marrons*
• 100g Sweetened chestnut puree
• 120g cream
• 50g butter

The Biscuit (pudding)

• 150g Pâte de Marrons
• 50g butter
• 30g rice flour
• 30g ground almonds
• 2 egg yolks
• 2 egg whites beaten until stiff with 20g sugar.

Method

Centre
1. Mix all ingredients together and put into small moulds (~1 tablespoon, ice cube trays would be good) and freeze.

Le Biscuit (pudding)
1. Warm the pâte (just enough to soften the butter), add butter and mix.

2. Add rice flour and ground almonds

3. Add egg yolks

4. Fold in the beaten egg whites.

5. Spoon into ramekins until one third full. Take a frozen centre and place in the middle of the ramekin and then top up with pudding mixture to fully enclose the frozen centre.

6. Bake at 170oC of 12 minutes.

7. Turn out and serve with whipped cream.

* Thick sweetened chestnut puree. To make using Cheznuts Sweetened Puree, place the puree in a saucepan and gently heat until very thick. Be careful not to catch the puree on the base of the pan.