This delicious Italian pudding can be frozen and served like an ice cream
Ingredients
1x 425g chestnut purée
4 tbsp caster sugar
100 g plain chocolate, melted
3 tbsp Strega liqueur
300ml 1/2 pint whipping cream, thickly whipped
To decorate
300ml 1/2 pint whipping cream, thickly whipped
2 tbsp Strega liqueur
chopped pine nuts
Method
1) beat the chestnut purée with the sugar, melted chocolate and Strega until smooth
2) fold the whipped cream into the chestnut mixture, chill for 2 hours
3) using a piping bag fitted with a plain wide nozzle, pipe the chestnut mixture into a conical shape on a serving dish, chill for a further 2 hours
4) to decorate the pudding, whip the cream with the Strega until quite thick, swirl the cream around the pudding, decorate with the chopped pine nuts.
