Chestnut Masterclass - Chestnut Butterfly Cakes, Sprouts and Chestnuts, Mont Blanc Pavlova - James M

Name: Chestnut Masterclass - Chestnut Butterfly Cakes, Sprouts and Chestnuts, Mont Blanc Pavlova - James M
Ingredients: 250g butter, softened; 250g caster sugar; 5 eggs; 250g SR flour; Chestnuts; Whipped cream; icing sugar to dust; 400g sprouts, sliced; 6 slices pancetta cut into thin strips; Glug of water; 100g chestnuts sliced; 25g butter; Black pepper; 5 egg whites; 250g sugar; 1 tsp cornflour; 1 tsp white wine vinegar; 400ml double cream; 400g chestnut puree; 150g caster sugar, heated to a caramel; 12 marron glace; Firstly, line a baking tray lined with baking parchment; Preheat the oven at 100ºC/200ºF/gas mark 1/2.; In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a soft peak. Add the cornflour vinegar and whisk again.; To assemble, place the meringue on a serving plate. Spoon on the cream. Put the puree through a ricer and decorate with marron glace and caramel.

www.jamesmartinchef.co.uk

Is there anything more Christmassy than chestnuts? Here James has created three dishes using this seasonal ingredient.

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Ingredients

250g butter, softened
250g caster sugar
5 eggs
250g SR flour
Chestnuts
Whipped cream
icing sugar to dust
400g sprouts, sliced
6 slices pancetta cut into thin strips
Glug of water
100g chestnuts sliced
25g butter
Black pepper
5 egg whites
250g sugar
1 tsp cornflour
1 tsp white wine vinegar
400ml double cream
400g chestnut puree
150g caster sugar, heated to a caramel
12 marron glace
Firstly, line a baking tray lined with baking parchment
Preheat the oven at 100ºC/200ºF/gas mark 1/2.
In a spotlessly clean, dry bowl, whisk the egg whites to soft peaks. Gradually whisk in the sugar, 1 tbsp at a time, until the whites come to a soft peak. Add the cornflour vinegar and whisk again.
To assemble, place the meringue on a serving plate. Spoon on the cream. Put the puree through a ricer and decorate with marron glace and caramel.