- 300ml/10fl oz double cream
- 100g/3½oz chestnuts, out of their shells
- 200ml/7fl oz milk
- 2 tbsp honey
- pinch ground cinnamon
- 2 fresh mint sprigs
- In a bowl, whip the cream until soft peaks form when the whisk is removed.
- Place the chestnuts and milk into a food processor and blend until smooth. Fold this mixture into the cream, along with half of the honey.
- To serve, spoon the mixture into two serving glasses. Drizzle with the remaining honey, dust with cinnamon and garnish with a sprig of mint.