Chestnut Parfait
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Raw Sugar1 cup
Water1 can
Chestnut (boiled)2 tsps
Grand Marnier8 tbsps
Marsala8 tbsps
Sweetened Whipped Cream1
WalnutDirections:
1
Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved
2
Remove from the heat and let cool
3
Next, drain the water from the canned chestnuts
4
Place in a food processor and puree
5
Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like)
6
Lay the torn chunks of pound cake in the bottom of 4 serving glasses
7
Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake
8
Refrigerate for 1 hour
9
After removing it from the refrigerator, add layers of the whipped cream and caramel sauce
10
Top with blackberries and walnuts before serving