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Maggie Beer

Chestnut puree dessert 16

Chestnut Puree Dessert

Chestnut puree dessert 16

Step 1: In a saucepan, add water and cream to chestnut puree and melt to combine at low temperature.

Step 2: Add butter and continue until it melts and combines all at a low temperature. Add cognac.

Step 3: Remove from heat and puree till smooth with a hand held or in food processor. Pour puree evenly into eight small cups and refrigerate for around 20 minutes until firm.

Step 4: Add one teaspoon of Seville Marmalade to each cup then cover with chocolate ganache and refrigerate until totally set.


  1. 120ml 1/2 cup water
  2. 120ml 1/2 cup pouring cream
  3. 80g unsalter butter cut into pieces
  4. 30ml cognac

Chocolate Ganache

  1. 150ml cream to melt together with chocolate
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