Chestnut & Chocolate Ice-Cream with Apricot Sauce

Preparation:

1. Melt the chocolate into maple syrup, over a pan of hot water. Blend well together and stir into the chestnut purée.
Beat in the cream and kirsch.
Whisk the egg whites until stiff and then fold into the mixture (optional). Freeze for two hours in a shallow tray covered with foil.

2. Scrape out and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and
freeze for 30 minutes before serving. Loosen the mould by slipping into hot water.
Turn onto serving dish, decorate with reserved chestnuts, cut in half, and apricot sauce.

For the Sauce:

3. Strain the apricots from their juice in the tin.
Place apricots and apple juice concentrate together, and blend in food processor until smooth (should be a runny purée consistency).

4. Serve with ice-cream. Enough for ten portions, small amounts as it is very sweet.