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Practical Method to Preparing Perfect Sig's Marone Chestnut and Chocolate Puree

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Sig's Marone Chestnut and Chocolate Puree

We hope you got benefit from reading it, now let's go back to sig's marone chestnut and chocolate puree recipe. To cook sig's marone chestnut and chocolate puree you need 12 ingredients and 6 steps. Here is how you achieve that.

To make an extraordinary Sig's Marone Chestnut and Chocolate Puree, here are the ingridients required:

  1. Provide of puree.
  2. Use 200 grams of marones or other edible chestnuts.
  3. Get 175 ml of fresh milk.
  4. Use 3 of teaspoon brown rum.
  5. Prepare 1 of vanilla bean.
  6. Use 1 tbsp of brown sugar.
  7. Provide 150 ml of whipping or single cream.
  8. Provide 50 grams of best cooking milk chocolate.
  9. Take of honey, rum and juice drizzle sauce.
  10. Prepare 4 tbsp of runny honey of choice.
  11. You need 1 tbsp of brown rum.
  12. You need 4 tbsp of tropical fruit juice.

After preparing the materials, now you are good to cook your tasty Sig's Marone Chestnut and Chocolate Puree by following the guidances below:

  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..

Recipe : Sig's Marone Chestnut and Chocolate Puree

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step by step to make Sig's Marone Chestnut and Chocolate Puree

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