Ingredients
24 marrons glac%26eacute;s in syrup
600ml/20fl oz whipped double cream
60ml/4 tbsp Grand Marnier or whisky
24 bay leaves
40g/2oz vanilla sugar
Method
1. Whip the cream until almost stiff. Add the liqueur / whisky and mix well.
2. With 2 soup spoons, make 3 scooped balls per person and place on a dessert plate. Place one marron on each ball, and pour over some syrup.
3. Place one bay leaf per marron into the cream ball, and sprinkle with some of the vanilla sugar.
Orignal From: Festive marrons glaces
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