The first in many of our Christmas recipes, we’re starting you off on a simple recipe with a decadent feel, my new favourite way to start a slow weekend morning of celebrations!
Chestnuts come into their own in the winter months and are amazingly flexible in both sweet and savoury recipes. They also pack a fair old punch nutritionally being rich in the anti-oxidant Vitamin C, red blood cell producing folates and a good source of blood lowering cholesterol dietary fibre.
Chocolate Chestnut Parfait
200g chestnut puree
400ml greek yoghurt
100g cranberries (you could also use one of our chia jam recipes in place of the cranberries)
1 tbsp raw honey
1 tbsp pure maple syrup
2 tbsp cacao/cocoa
bee pollen (optional)
- Put the chestnut puree in a bowl and beat in the maple syrup and cacao/cocoa until thoroughly combined. Set aside for at least 30 minutes.
- Place the cranberries, honey and 1 tbsp water in a small saucepan. Put on a low heat and cover, leave until the cranberries have softened and are starting to break down, this should take about 10 minutes but keep checking them. If it looks like the water has evaporated, add another tbsp of water but only a little at a time. You’re aiming for a close textured jammy consistency – not for it to be too watery. Once done, leave to cool.
- Once the cranberries have cooled and the chestnut mixture has been left to sit, distribute the yoghurt between two glasses or bowls. Top the yoghurt with the chestnut mixture (it may need a bit of a stir to loosen it up). Distribute the cranberries on top of the chestnut mixture then scatter over some bee pollen if serving immediately.
- Either serve immediately or (and this is my preference) put in the fridge for an hour – they’d also be fine overnight if you wanted to make this in advance – say on Christmas Eve for a luxurious Christmas Day Breakfast! If left in the fridge, the chestnut mixture improves even more in flavour and sets into a more ganache type consistency.