Today's entry in the Advent Calendar 2006 is a slight update to one that appeared in last year's calendar. Links have been updated, as the original recipe on the France 2 website is no longer there, and the recipe's author now has her own website (with a section in English as well, where she showcases her new guest house/cooking school in France... Santa, are you listening?).
Here then is an encore performance of the recipe for Spoom aux marrons glacés!
This is a dessert recipe by Sophie Dudemaine, which uses 2 marrons glacés (candied chestnuts, available in North America from European specialty grocery stores such as Vincenzo's in Kitchener) per serving -- a dozen for the recipe to serve 6. So with a little will power, there might be enough of them left to try out the recipe!
Here's the translation I of the original recipe that I gave last year:
Serves 6.
1 litre of vanilla ice cream
12 marrons glacés
6 tsp crème
vanillée de châtaignes/marrons -- vanilla flavoured chestnut paste (if
you can find the marrons glacées, you'll be in the right place to find
a tin of this too)
12 tbsp of Bailey's® Irish Cream liqueur
Place the chestnut paste in the bottom of 6 glasses, add 2 scoops of vanilla ice cream to each glass and top with crumbled marrons glacés pieces. Pour the Bailey's over the top and serve immediately, with madeleines, tuiles or financiers (you could substitute wafers if you don't have any of these pastries handy -- the original recipe on the Télématin web site includes instructions for making madeleines).
Oh, and as for what "spoom" means? Sophie explained on the show that it refers to anything with liqueur over ice cream.
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