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Export 6 ingredients for grocery delivery
Step 1
Take the chestnuts and either force them through a wire sieve or blitz in a food processor. Combine with half of the single cream and put to one side.
Step 2
Heat (but don’t boil) the remainder of the single cream with the peel of half a lemon and sugar.
Step 3
Add the vanilla pod or extract to the hot single cream, lower the heat and leave to infuse for 20 mins. Soak gelatine sheets in cold water.
Step 4
Add the infused cream to the chestnut mixture and leave to cool.
Step 5
Add the dried cherries and mixed peel to the thick (cooled) cream. Ensure the cream has thickened before you add the fruit so it doesn’t sink to the bottom.
Step 6
Grease a mould and add the cold mixture. Freeze or chill for five hours according to taste.