Recipe with honey
Forest Honey Chestnut Cream in a Jar
The bold, spicy forest honey complements the earthy sweetness of chestnuts, giving this autumnal dessert cream a lovely depth.
⏱ Prep 20 min · 4 servings
Ingredients
- 200 g pre-cooked chestnuts (vacuum-packed)
- 250 g quark
- 150 g cream
- 3 tbsp SUMMSTOFF forest honey
- 1 pinch of cinnamon
- 1 tsp vanilla extract
- 50 g dark chocolate
- 2 tbsp chopped hazelnuts
Method
- Mash the chestnuts finely or blitz them in a blender to a coarse paste.
- Stir the chestnut paste with quark, vanilla extract and 2 tbsp forest honey until smooth.
- Whip the cream until stiff and carefully fold into the chestnut mixture.
- Season to taste with cinnamon and a pinch of salt.
- Layer the cream into four jars and chill for at least 1 hour.
- Toast the hazelnuts in a dry pan until golden brown and leave to cool.
- Roughly chop the chocolate, scatter over the cream with the nuts and drizzle with the remaining honey.
Nutritional values per serving (approx.): 360 kcal · Fat 21 g · Carbohydrates 32 g · Protein 10 g
Tip: A few crumbs of dark gingerbread on top work just as well instead of chocolate.
Honey used: View forest honey in the shop →