members recipes

Ingredients
1 x 15.5 oz/439g tin unsweetned chestnut puree.
2 tblsp castor sugar.
1/4 pint whipping cream.
1/2 pint soured cream.
3 tblsp sherry.
1/2 tsp vanilla essence.
flaked almonds to decorate.

Method
Mash puree well with sugar.
Soften with 4 tblsp unwhipped cream.
Blend 3 tblsp sherry into mixture.
Whip remaining whipping cream and fold into mix.
Put into glasses/dishes to serve.
Blend vanilla essence with soured cream & pour over mix in glasses.
Sprinkle with flaked almonds and serve.

My own concoction!