This is a very seasonal Christmassy dessert using chestnuts which are traditional at this time of year, and panettone which is the classic Italian Christmas cake from Milan.
Ingredients
- 1 medium
panettone - 1 tbsp
rum (optional) - 450g/1lb
mascarpone - 285g can sweetened
chestnut purée - 290ml/10fl oz
double cream, lightly whipped - 4 tbsp
icing sugar - 85g/3oz
dark chocolate, grated
Preparation method
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Place a 22cm/8in greased ring mould onto a baking sheet.
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Cut a slice from the bottom of the panettone to line the base of the mould.
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Spoon over the rum.
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Process together the mascarpone and the chestnut purée. Place in a large bowl and fold in the lightly whipped cream.
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Spread over the base of the panettone. Chill in the fridge.
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Remove the ring by placing a hot tea towel around the edge and lifting off.
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Sprinkle over the grated chocolate, sprinkle over some icing sugar, slice and serve.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
No cooking required cooking time
Serves 6-8
