Chestnuts, ricotta & honey cream

Chestnuts, ricotta & honey cream


  • 600g of fresh chestnuts
  • 1 tbls honey
  • 250g fresh ricotta
  • 1 tsp vanilla essence
  • 150ml pure cream
  • 1 tbls caster sugar
  • 100g fresh chestnuts  = approx 65g frozen peeled


Score chestnuts and boil till tender. Cut chestnuts and scoop out the flesh. Place in a food processor with honey, vanilla and 2 tablespoons of cold water. Pulse to a smooth paste. Mix chestnut paste with ricotta.  In a separate bowl, whip cream with caster sugar to soft peaks.  Fold into chestnut ricotta and it’s ready to use for pancakes, topping for cakes and accompaniment to fresh or poached fruit.

Prep Time

15 mins

Cooking Time

35 mins