Sig's Marone Chestnut and Chocolate Puree

Name: Sig's Marone Chestnut and Chocolate Puree
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams marones or other edible chestnuts; 175 ml fresh milk; 3 teaspoon brown rum; 1 vanilla bean; 1 tbsp brown sugar; 150 ml whipping or single cream; 50 grams best cooking milk chocolate; 4 tbsp runny honey of choice; 1 tbsp brown rum; 4 tbsp tropical fruit juice

Sigrun @sigrun

German, living in England

The marone chestnut is of the same family as the ordinary edible chestnut, but if a better taste. You can use either ready cooked vacuum packet or fresh ones. If you use fresh ones make sure that you cross cut them slightly after peeling from the hard brown outer casing and boil them for about ten minutes to remove the thin skin that lays between the shell and the seed. You can use any edible chestnut for this recipe.
Please Do Not use the horse chestnut or conker as they are not edible .
Edible chestnuts have a green/brown case with many thin bristles a horse chestnut has a green brown case with fewer and thick spiky bristles. Both have a hard brown outer casing, inside of their bristly or spiky casing.
Chestnuts are sold in supermarkets in tins ( cans) , vacuum pack, fresh or frozen.

Sigrun @sigrun

German, living in England

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Ingredients

3 servings

puree
200 gramsmarones or other edible chestnuts
175 mlfresh milk
3teaspoon brown rum
1vanilla bean
1 tbspbrown sugar
150 mlwhipping or single cream
50 gramsbest cooking milk chocolate
honey, rum and juice drizzle sauce
4 tbsprunny honey of choice
1 tbspbrown rum
4 tbsptropical fruit juice

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Steps

1

If you use canned or vacuum packed chestnuts you can just heat them up very gently for ten minutes them with the milk . If you use fresh chestnuts you need to remove them from their green and bristle like casing. Then you need to remove the hard dark brown outer skin. Once you have done this make a slight cross cut into the bottom and then boil them in a little water for ten minutes. It makes it easier to peel away the slightly velvet like skin and it helps to puree the chestnuts easier .After that they are ready to use the same same as canned or vacuum packed ready to eat chestnuts .
2

To the milk and chestnut add the rum the sugar, heat through very gently for about ten minutes.
3

Run a knife through the vanilla bean and scrape the seeds into the puree, take of the heat . Now puree thisnuntil very smooth . Add your chocolate and let it melt into the puree , combine well. Do not allow to boil .
4

Set aside and let this cool completely .
5

Whip your cream and fold it carefully under the puree. Chill at least for 10 to 15 minutes , but can be chilled for a few hours if using heavy or double cream.. You should get a similar consistency to a mousse but with less air bubbles . I had some double cream left over so I used that .The whipping or lighter cream would work too for for a quick result on the day.
6

Mix the honey juice and rum and soak some fruit that is cut or sliced in the liquid for the ten minutes chilling time of the puree. Use this to garnish and pour a little over the puree and serve straight away. Hope you enjoy.