There’s a reason why turkey, brussels sprouts and clementines are eaten at Christmastime – these are just some of the delicious items in season in December.
Pomegranates are also in abundance at this time of year as well, and their jewel-like seeds can add sweetness and sparkle to savoury dishes and festive drinks.
At Erisea magazine we’re going to be sharing a series of Christmas recipes with you over the coming weeks, so make sure you come back for seasonal starters, main courses, puddings and New Year’s Eve canapes, as well as what to do with Christmas leftovers.
Here’s a recipe for an indulgent French dessert using chestnuts made into a delicious sweet puree. Rather than make your own, you can buy tins of sweetened chestnut puree from large supermarkets.
- For the pancakes: 110g sifted plain flour, pinch of salt, 2 eggs, 200ml milk mixed with 75ml water, 50g butter
- For the toppings: 1 jar chestnut cream, 250ml double cream, 1tsp vanilla extract, 1tsp icing sugar, 100g chocolate
Whisk together the eggs, milk and water. Combine with the flour and salt, whisking well to ensure you have no lumps. Brush a non stick frying pan with butter and ladle in a spoonful of pancake batter: spread it across the pan and after around 30 seconds flip the pancake, ensuring both sides are golden brown. Make all of the pancakes, keeping the prepared ones on a plate in a warm place while you make the rest.
For the chantilly cream, whisk 150ml of the double cream with the vanilla extract and icing sugar until you reach soft peaks stage.
For the chocolate sauce, heat the remainder of the double cream and melt the chocolate into it until you have a runny chocolate sauce.
To assemble, spread a pancake with a generous amount of chestnut cream and fold it into half or quarters. Top with a spoonful of chantilly cream and a drizzle of chocolate sauce and serve. Two pancakes made like this are a deliciously decandent portion!