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Chestnut Custard in Two Fruit Sauces ("Sformatini di Marronita con Salse di Frutta")

A web-exclusive recipe from Italian Cooking and Living

  • 24 cats' tongues or other thin, delicate cookies

  • 1 cup whipping cream, whipped

  • 1/2 cup plus 2 tablespoons sweetened chestnut purée

  • 1 kiwi, peeled

  • 2 tablespoons sugar

  • 1 passion fruit, peeled and seeded

  • 1 ounce bittersweet or Gianduja chocolate

  • 1 tablespoon unsweetened cocoa

  • 4 marrons glacés (candied chestnuts)

    Line four 8-ounce molds with 6 cookies each. Gently fold the whipped cream into the chestnut purée; spoon into the molds. Place in the freezer 1 hour or until set. Purée the kiwi and half of the sugar in a food processor; repeat with the passion fruit and remaining sugar.

    Melt the chocolate until smooth in a bowl set over boiling water; transfer to a pastry bag with a flat tip. Drizzle 2 strips of melted chocolate on 4 plates. Spoon the kiwi purée next to one chocolate strip and the passion fruit purée next to the other. Unmold the chestnut custards upside down onto the plates. Dust with the cocoa, top with the marron glacés and serve. Serves 4

    Copyright © 2006, Italian Cooking and Living. All rights reserved.

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