Maggie Beer

Chestnut Puree Dessert

For more recipes like this, Join Maggie's Food Club

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
Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox