14oz/400g chestnut puree or a can 2 egg yolks 4oz/100g unsalted butter 2 Tbs. caster sugar 6 small pieces preserved stem ginger, finely chopped 2 Tbs. juice from ginger jar 1/4pt/150ml whipping cream sliced stem ginger for decoration
Instructions
1) Blend chestnut puree with egg yolks in a bowl until creamy. Melt butter and beat into mixture until incorporated. Stir in sugar, ginger and juice.
2) Whip cream until it stands in soft peaks. Reserve a little for the decoration and fold remainder into chestnut mixture.
3) Spoon into small pots and then chill thoroughly until they are set firm. Serve decorated with swirls of the reserved whipped cream and top with slivers of stem ginger.
