Ardèche was where my chef-trained Uncle Charles moved when he married Aunt Mireille. It’s also chestnut land, and for a coffee lover this simple winter dessert is heavenly.
4 tablespoons mascarpone
1 teaspoon sugar
2 teaspoons glazed chestnuts, crumbled
4 scoops coffee ice cream
2 glazed chestnuts split in half
4 shots espresso
Yield: 4 servings
Whip the mascarpone and sugar together and divide it among 4 glass dessert bowls. Sprinkle each with the crumbled chestnuts. Add a scoop of coffee ice cream and place half a chestnut on top. Refrigerate. When ready to serve, pour a very hot espresso over each serving. Note: You can buy glazed chestnuts in a chocolate shop or via the internet. An alternative is amaretto cookies found in Italian bakeries or specialty shops.