Chestnut flour cream with milk and walnuts

Ingredients

For 1 serving

• Chestnut flour40 g
• Reduced-fat milk220 ml
• Walnuts12 g
• Raisins10 g
• Rosemary1 g
• Honey1 teaspoon

Contains: lactose, nuts, sulphites,

In season: October – February

Method

1. Sift the chestnut flour into a small pan: it tends to go lumpy more than other flours.
2. Add the cold milk a little at a time, whisking until smooth.
3. Set over low heat and cook for 5 minutes, stirring constantly, until the cream is smooth, thick and coats the spoon.
4. Meanwhile, break up the walnuts and very finely chop a few rosemary needles.
5. Pour the cream into a bowl, top with the walnuts, raisins and a drizzle of honey and finish with the rosemary.