Chestnut, Ricotta and Honey Cream

This easy recipe from Stefano Manfredi can be used on toast, on pancakes, as a topping for cakes or as an accompaniment to fresh or poached fruit. Yum!

Ingredients:
600g fresh chestnuts
1 tbs honey
250g fresh ricotta
1 tsp vanilla essence
150ml pure cream
1 tbs caster sugar

Method:
1. 
Score chestnuts by cutting a small x on the flat side with the tip of a sharp knife and place in boiling water till tender.

2. Cut each chestnut in half and scoop out the flesh with a teaspoon. Place flesh in a food processor with honey and vanilla and a couple of tablespoons cold water. Pulse to a smooth paste.

3. Place chestnut paste into a bowl and mix with ricotta. In a separate bowl, whip cream with caster sugar to soft peaks. Fold into chestnut ricotta and it’s ready to use.

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