I'm not sure what it is specifically I like about packaging but think it might stem from these little beauties I can remember admiring as a teen in France.
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| real purdy tins |
Anyway I have quite a collection of these creme de marron tins so decided it was time to start consuming them! I pondered for a bit, considered mont blancs, cakes and other things but settled on a surprising ice cream using ricotta and vin santo and lemon zest.
The result was freakin' awesome...light, fragrant, protein pack and pleasantly grainy. I served it up to my lil' brother as part of a birthday feast after Beef Bourguignon and sticky braised lemony fennel.
Here's the recipe I used and I modified it by using tinned puree (instead of making my own) plus added some chopped whole chestnuts instead of candied fruit. Thereby using up another ancient pantry item - huge jar of whole chestnuts in syrup from Turkey.
I've still got 3/4 jar of whole candied chestnuts left so if anyone has ideas on what to use them do holler.
