500 gr chestnuts
2 heaping tblspns clotted milk cream
3 tblpsns cocoa
2 small persimmons (or 10 Medjool dates if you are making a fudge cake)
2 tblspns honey (don’t use if you are making a fudge cake.)
1-Wash chestnuts and make a small cut on their backs with a small knife.
2-Boil chestnuts for 45 min in a pressure cooker.
3-Drain, peel and set aside.
4-Peel the persimmons and blend into a puree.
5-Add clotted cream, cocoa and chestnuts and blend until smooth.
6-Freeze for 5 hours. (or refrigerate for 3 hours if you are making a fudge cake.)
7-Remove from the freezer, slice and serve.