Maple Caramel Creams with Candied Chestnuts
(0 votes)
(0 votes)
Health Score:
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
726
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 726 kcal | (35 %) | ||
| Protein | 6.47 g | (7 %) | ||
| Fat | 34.47 g | (30 %) | ||
| Carbohydrates | 100.13 g | (67 %) | ||
| Sugar added | 52.76 g | (211 %) | ||
| Roughage | 7.83 g | (26 %) |
more nutritional values
| Vitamin A | 400.94 mg | (50,118 %) | ||
| Vitamin D | 1.28 μg | (6 %) | ||
| Vitamin E | 1.09 mg | (9 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 2.88 mg | (24 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 75.25 μg | (25 %) | ||
| Pantothenic acid | 1.27 mg | (21 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 42.05 mg | (44 %) | ||
| Potassium | 616.3 mg | (15 %) | ||
| Calcium | 108.11 mg | (11 %) | ||
| Magnesium | 40.33 mg | (13 %) | ||
| Iron | 1.48 mg | (10 %) | ||
| Iodine | 29.04 μg | (15 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 19.89 g | |||
| Cholesterol | 232.16 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
6
- For the caramel cream
- 0.333 cup
- 4 tablespoons
- 2 cups
- 4
Product recommendation
To peel the chestnuts, cut slits in them and roast at 200°C, 400°F, gas 6 for 20-30 min until the shells open up. Then it is quite easy to remove the shells.
Preparation steps
1.
Caramelise the sugar in a pan until light brown. Stir in the maple syrup, simmer for a few minutes then stir in 1/3 of the cream. Remove from the heat and leave to cool.
2.
Transfer to a bowl and place over a cold bain marie. Beat in the egg yolks one at a time using an electric hand whisk on the highest level. Whip the remaining cream and fold it in. Pour the creme into moulds and freeze over night.
3.
To make the chestnuts, caramelise the sugar in a pot until it is brown. Add the chestnuts, gradually add 300 ml water, cover with a lid and simmer on a low heat for around 20 min. Stir carefully every so often so that the chestnuts do not crumble.
4.
Carefully remove the nuts from the liquid and reduce this to a syrup. Leave to cool and then return the nuts to the pot.
5.
Knock out the caramel creme onto dessert plates (quickly dunk the moulds in hot water), garnish with the nuts and the syrup and serve immediately.
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