|
||||||||
Christmas Mess dessert |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Sep 2006
Posts: 9,329
|
Christmas Mess dessert
Christmas Mess
Whilst looking around for a Christmas dessert I found this, and am wondering if anybody had done this, or something like it? Was it good/bad? Ingredients 40-50 chestnuts, in the shell 2 tbsp icing sugar 500 ml double cream 80 g caster sugar 150-200 g small ready-made meringues For the cranberry sauce 200 g fresh cranberries 90 g sugar 1 sticks cinnamon 1 orange, juice only Conversion Calculator Method 1. Preheat the oven to 200C/gas 6. Make an incision in the top of each chestnut with a small sharp knife and place them on a baking tray. Bake for about 20 minutes, then remove and leave to cool. 2. For the cranberry sauce: put the cranberries, sugar and cinnamon in a heavy-based saucepan with the orange juice. Stir over a low heat until the sugar has dissolved, then simmer gently for about 20-25 minutes until the cranberries have softened. Discard the cinnamon. Taste the sauce for sweetness and add a little more sugar if necessary. Leave to cool. 3. Peel the chestnuts, removing as much of the brown skin as you possibly can. Place the nuts on a foil-lined baking tray and dust with the icing sugar. Bake again for about 20 minutes, turning the chestnuts every so often. Remove and set aside to cool. 4. Whip the cream and caster sugar together in a bowl until very thick, using an electric whisk if you wish. 5. To assemble, break the meringues into pieces and fold into the cream with about two-thirds of the chestnuts. Pile onto the center of individual serving plates. Scatter the remaining chestnuts on top and spoon the rest of the cranberry sauce over. Serve at once. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Jun 2007
Location: the Celtic Fringe
Posts: 2,730
|
I saw it too - with a picture, and am tempted to have a try with it. i think it looks and sounds delicious.
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Sep 2009
Location: Warwickshire
Posts: 2,985
|
Ive had something similar, i guess this recipe is made to be more christmassy. They went down a storm when i made them last time. im going to have to try this now for christmas.
|
|
|
|
|
#4 |
|
Forum Member
Join Date: May 2005
Location: My House
Posts: 2,602
|
This is making me drool
|
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Sep 2006
Posts: 9,329
|
I don't know if to do a trial run with it, or just go for it on Christmas day?
3 out of 3 posters like it, so..... I'll go for it. Whats the worst that can happen? Nobody but me likes it! That may not be a bad thing, as I can have it all for myself then. |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jan 2004
Posts: 3,686
|
Discovered Eton Mess a couple of years ago, it's a good supplementary Christmas dessert. If I'm feeling kitchen-confident I might try this, never prepared/cooked chestnuts before but I suppose not much can go wrong. I can see myself cheating though by swapping the cinnamon stick for cinnamon powder.
|
|
|
|
|
|
#7 |
|
Inactive Member
Join Date: Jun 2008
Posts: 16,816
|
Sounds nice. I'd substitute the double cream with low fat creme fraiche or some greek yoghourt personally. You also need to remember that this will have to be served almost immediately otherwise by the time you eat it the meringues will have disintegrated.
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:52.


