Featured Recipes
Recipe by Recipe by Finbar Higgins, Executive Chef at The K Club
Little Igloo of Chestnut and Eggnog Sauce
Serves
Ingredients
Chestnut Parfait3 Egg yolks
40 gm Castor Sugar
65 gm Chestnut Puree
250 gm Whipped Cream
Meringue
50 gm Egg White
65gm Castor Sugar
Eggnog Sauce
1 Egg
2 Egg Yolks
1 Tablespoon Stock Syrup
30ml Brandy
30ml Dark Rum
90ml Milk
Method:
Chestnut Parfait
Whisk the yolks to Sabayon (Ribbon) Stage
Bring the Sugar to soft Boil and pour onto Eggs
Whisk until Cold
Add Chestnut Puree and Mix in well
Fold in the Whipped cream
Place into dome shaped moulds
Store in the freezer
Meringue
Whisk the egg whites
Add the sugar in 3 stages
Whisk until peak stage
Pipe the meringue onto the set parfait
Brown gently with a blow torch when serving
Eggnog Sauce
Whisk the Egg and Egg yolk together with the Stock Syrup
Bring the Milk, Rum and Brandy to the boil
Whisk liquid onto the Eggs
Cook over a gentle heat until a nice thick sauce
Cool and keep refrigerated
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