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Chestnut Fool
Chestnut Fool is a traditional British recipe for a classic dessert of chestnut puree mixed with custard and whipped cream to give a light, chilled, dish. The full recipe is presented here and I hope you enjoy this classic British version of: Chestnut Fool.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4–66
Rating: 
Tags : Wild FoodDessert RecipesMilk RecipesBritish Recipes
Fruit fools (essentially fruit purée set in a custard) are a traditional British dessert going back to the Elizabethan age. Typically these are made with fruit, but chestnuts are so versatile that chestnut purée can be used as the basis for a rather interesting variant on the traditional fool recipe. This version uses elderflower cordial as a base for making the chestnut purée, but you could use any fruit syrup or even vegetable stock.
In fact, with its use of elderflower cordial and egg yolks this recipe comes close to the Elizabethan original (which uses rose water)
Method:
Slice off the pointed ends of the chestnuts. Place in a pan, cover with water then bring to a boil and cook for about 10 minutes. Drain in a colander and when cool enough to be handled remove the skins and rub off the inner papery membrane over the fruit. Add the prepared chestnuts to a pan along with the elderflower cordial and enough water to cover. Bring to a simmer, cook for about 35 minutes, or until the chestnuts are soft then drain the liquid.
Transfer the chestnuts to a blender and purée until smooth (add just enough of the cooking liquid to give you a thick purée before transferring to a serving dish.
Meanwhile heat the milk in a pan until almost boiling. Beat the egg yolks, arrowroot and sugar together in a heat proof bowl. Stirring all the while, pour the milk into this mixture. When thoroughly combined return to the pan and heat gently until the custard thickens (do not boil!). Strain into a clean bowl and allow to cool.
Whip the cream (it should end-up about the same consistency as the chestnut purée) then stir into the chestnut mixture. Now fold the custard into the chestnut mix (don't worry if it's not completely incorporated a marbled effect can look better). Place a few elderflowers (or candied flowers) on top and serve.
