Speculoos Chestnut Parfait
Ingredients
- 350 grams full fat cream
- 60 grams confectioner s sugar
- 1 pinch fine salt or fleur de sel ⓘ
- 250 grams sweetened chestnut puree (creme de marrons, I used the one by Faugier)
- 2 eggs
- 2 egg yolks ⓘ
- 6 crumbled speculoos cookies, + 2 or 3 for decoration
- 6 small meringues (25 g), crumbled + 2 or 3 for decoration ⓘ
- 4 marrons glaces , chopped, for decoration - optional ⓘ
Instructions
- I prefer to use silicone moulds for this recipe, as you don t need to line them and unmoulding is very easy. If you don t have silicone moulds, line one or more recipients with cling film. Set aside.
- Whisk cream (it should be well chilled) with 30 g sugar and a pinch of salt until stiff. For best results, I always keep the cream in the refrigerator until I want to whisk it and also chill the bowl for a few minutes. Once the cream is whipped, refrigerate again.
- Over a bain marie, whisk eggs and yolks with the other half of the sugar until pale and fluffy.
- Gently fold in the chestnut puree into the whipped cream.
- Now fold in the cream & chestnut mixture into the whisked eggs.
- Gently fold in crumbled meringues and speculoos cookies.
- Fill mixture into the prepared mould(s).
- Freeze until firm, counting 6-8 hours for one large dish, 3- 4 hours for a dish with half of the mixture, and 1.5- 2 hours for small individual servings.
- To serve, sprinkle with more crumbled speculoos and meringues, and/or chopped candied chestnuts.
Nutrition & Diet Analysis (per serving)
303
kcal
15% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).