Chestnut Parfait

Total Time:
1 hr 22 min
Prep:
20 min
Inactive:
1 hr
Cook:
2 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 cup raw sugar
  • 1/4 cup water
  • 1 can boiled chestnuts
  • 2 teaspoons Grand Marnier
  • 1/3 loaf pound cake, torn
  • 8 tablespoons Marsala
  • 8 tablespoons sweetened whipped cream
  • Caramel sauce
  • 1 package blackberries
  • Walnuts
Directions

Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved. Remove from the heat and let cool.

Next, drain the water from the canned chestnuts. Place in a food processor and puree. Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like). Lay the torn chunks of pound cake in the bottom of 4 serving glasses. Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake. Refrigerate for 1 hour.

After removing it from the refrigerator, add layers of the whipped cream and caramel sauce. Top with blackberries and walnuts before serving.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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