A chestnut bonet with pickled orange, candied orange, orange jelly and chestnut crumble is the ultimate adult dessert indulgence. Richard’s bonet – a classic dish hailing from Piedmont, Italy – was made a little more complex in flavour with the addition Australian sweetened chestnut puree. Smartly balanced with the acidic, unsweetened orange jelly and the brightness of other orange additions, it becomes an exploration of texture as much as taste. Atop, the orange-poached chestnut is soft in texture, not unlike an avocado, and with final dustings of chestnut crumble, the true heart and soul of earthy-sweet chestnuts are divinely evident. With so many enjoyable expressions of orange, this dish also reminds me of sampling a shot of cointreau. It’s a dish packed with flavour and fun: what could be better?
Chestnut Bonet
6 serves
2½ cups cream
½ cup milk
½ cup sweetened chestnut purée
1 vanilla bean
1 teaspoon orange zest
1 teaspoon cocoa powder
2½ egg yolks
1 large egg
2 cups sugar
½ cup chopped chestnuts
6 whole (peeled frozen) chestnuts for poaching
Orange juice
6 x 150ml oven proof moulds
Method
Preheat oven to 160C
To serve
Run a knife around the edge of the mould, invert on a plate and release with a firm tap. Garnish with some fresh orange pieces, zest and some shortbread crumbled over the top.
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