This recipe is a simple cream enriched with chestnut puree, brown sugar and brandy, perfect for serving with Christmas pudding or even a chocolate cake. You could also serve the cream as it is, spooned into glasses.
- 250ml double cream
- 100g chestnut puree, sweetened
- 2 tbsp. brown sugar
- 2 tbsp. brandy
- 250g Greek yoghurt (or use plain natural yoghurt or vanilla yoghurt)
1. Whip the cream together with the brown sugar, brandy and chestnut puree. It should stand in soft peaks. Fold into the yoghurt and chill before serving, covered, in the fridge.