Chestnut And Ginger Pots | Astrid's Kitchen
14oz/400g chestnut puree or a can 2 egg yolks 4oz/100g unsalted butter 2 Tbs. caster sugar 6 small pieces preserved stem ginger, finely chopped 2 Tbs.
Ingredients
- 14oz/400g chestnut puree or a can
- 2 egg yolks
- 4oz/100g unsalted butter
- 2 Tbs. caster sugar
- 6 small pieces preserved stem ginger, finely chopped
- 2 Tbs. juice from ginger jar
- 1/4pt/150ml whipping cream
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