Name: Chestnut Parfait
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT1H22M0.000S
Yield: 4 servings
Cuisine: american
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Chestnut Parfait

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