| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Coxon’s kit, Coxon1 |
8 |
servings |
INGREDIENTS
| 500 |
g |
Chestnuts |
| 1/4 |
ts |
Salt |
| 100 |
ml |
Milk |
| 1/2 |
|
Vanilla pod |
| 100 |
ml |
Double cream |
| 75 |
g |
Sugar |
| 1 |
tb |
Dark rum |
| 250 |
ml |
Double cream |
|
|
Whipped cream for decoration |
INSTRUCTIONS
Prepare the chestnuts and roast, carefully remove the skin whilst
warm. Place the peeled chestnuts into a saucepan, add salt and enough
water to cover. Cook until soft. They will take approximately 45-50
minutes. Drain the chestnuts and puree them through a fine sieve or a
food processor. Bring the milk to the boil with the vanilla pod, then
remove the pod and add the chestnut puree stirring all the time over
the high heat.
Cook to a thick mass. Add the double cream and 50g of the sugar and
boil once more. Leave the mixture to chill.
Whip the second cream stiffly with the remaining sugar, add the rum
and stir it into the cold puree. Put the mixture through a potato
ricer for an attractive and different presentation.
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