Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sig's marone chestnut and chocolate puree. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Sig's Marone Chestnut and Chocolate Puree is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Sig's Marone Chestnut and Chocolate Puree is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have sig's marone chestnut and chocolate puree using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Marone Chestnut and Chocolate Puree:
- Take puree
- Get 200 grams marones or other edible chestnuts
- Take 175 ml fresh milk
- Prepare 3 teaspoon brown rum
- Take 1 vanilla bean
- Take 1 tbsp brown sugar
- Take 150 ml whipping or single cream
- Make ready 50 grams best cooking milk chocolate
- Take honey, rum and juice drizzle sauce
- Get 4 tbsp runny honey of choice
- Get 1 tbsp brown rum
- Take 4 tbsp tropical fruit juice
Instructions to make Sig's Marone Chestnut and Chocolate Puree:
- 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 .
- To the milk and chestnut add the rum the sugar, heat through very gently for about ten minutes.
- 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 .
- Set aside and let this cool completely .
- 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.
- 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.
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