James Martin makes his version of the decadent chestnut dessert topped with caramelised nuts.
Ingredients
- For the meringue
- 150g/5¼fl oz free-range
egg whites (approximately 5 egg whites) - 300g/11oz
caster sugar - 2 tsp
cornflour - 1 tsp
white wine vinegar
- 150g/5¼fl oz free-range
- For the caramelised nuts
vegetable oil, for deep frying - 100g/3½oz
caster sugar - 100ml/3½fl oz water
- 110g/4oz mixed unsalted
nuts sea salt flakes
- For the filling
- 110g/4oz
dark chocolate - 500g/1lb 2oz sweetened
chestnut purée - 1
vanilla pod, seeds only - 175g/6oz
caster sugar - 300g/11oz
mascarpone - 250ml/9fl oz
double cream - 8-12 marrons glacés (candied chestnuts), crumbled
- 110g/4oz
- For the caramel
- 150g/5¼oz
caster sugar - 1 tbsp water
- 150g/5¼oz
Preparation method
For the meringue, preheat the oven to 140C/275F/Gas 1. Line a baking tray with greaseproof paper.
Whisk the egg whites in a clean bowl until soft peaks form when the whisk is removed.
Smooth the melted chocolate over the cooled meringue.
Whisk the sweetened chestnut purée, vanilla seeds, caster sugar and mascarpone in a bowl until combined.
Whisk the cream in a separate bowl until soft peaks form when the whisk is removed. Fold the double cream into the chestnut mixture.
Spoon the chestnut mixture onto the meringue and scatter the marrons glacés and caramelised nuts on top.
For the caramel, heat a frying pan until hot, add the caster sugar and water and cook for 4-5 minutes, or until the mixture becomes a pale caramel. (Do not stir the mixture.)
Drizzle the caramel over the top to serve.