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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.
Heat (but don’t boil) the remainder of the single cream with the peel of half a lemon and sugar.
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.
Add the infused cream to the chestnut mixture and leave to cool.
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.
Grease a mould and add the cold mixture. Freeze or chill for five hours according to taste.