|1.||glazed strawberry cake||Read it Now|
|2.||chocolate creams||Read it Now|
|3.||nectarine sabayon||Read it Now|
|4.||plum and walnut crumble||Read it Now|
|5.||bitter oranges in syrup||Read it Now|
|6.||chocolate mousse||Read it Now|
|7.||chestnut macaroons with chocolate sauce||See below|
|7.||chestnut macaroons with chocolate sauce||Read it Now|
|8.||charlotte geateux with chestnuts||Read it Now|
|9.||frozen chocolate cake||Read it Now|
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|25.||chocolate and almond pudding||Read it Now|
|chestnut macaroons with chocolate sauce|
250g ground hazelnuts
6 egg whites
250ml chestnut-flavoured ice cream
For the Chestnuts in Syrup:
150g cooked chestnuts
1 vanilla pod
For the Chocolate Sauce:
100g dark chocolate
2 tablespoons cream
Combine the egg whites, hazelnuts and 150g sugar.
To Make the Chestnuts in Syrup:
In a pan, mix the honey, sugar and vanilla pod together, along with 150ml water.
Bring to the boil, and add 2 tablepsoons water, with 150g caster sugar.
Leave syrup to cool and thicken, add remaining ingredients, then add remaining 150g sugar.
Preheat oven to 275°F (120°C).
Cover baking tray with greaseproof paper, and arrange 8 dots of mixture at regular intervals, using a piping bag.
Bake in oven for around 20 minutes.
To Make the Chocolate Sauce:
Melt chocolate gently in bain-marie, then add cream.
Serve, with a scoop of chestnut ice cream in each macaroon, in the manner of a sandwich.
Arrange chestnuts around macaroon, then cover with sauce.
Try with a Sauterne.
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