CookEat Recipe
Marrons Mrs. Ludlow
Vanilla-scented chestnut purée lightened with whipped cream and rum, shaped into paper-cased domes and topped with candied chestnut.
Method
Steps
Step 1
Choose six food-grade paper serving cases suitable for a cold, moist dessert and large enough for all the mixture. Preheat a conventional oven to 200°C. Slit one side of each of the forty-eight large Italian chestnuts, put them on a baking tin and heat for about ten minutes, until the shells loosen. Extend this initial heating if needed for shelling; it is not the complete cooking stage. Let them become just cool enough to handle and remove the shells.
Step 2
Plunge the shelled chestnuts into boiling water for about five minutes, drain and remove the skins. Put them in a small saucepan with the whole vanilla bean. Add cold pasteurized whole milk to stand one inch above the nuts. Cover and cook at a gentle boil until the chestnuts break easily and the milk is nearly dried up, checking and stirring as needed to prevent scorching.
Step 3
Remove and discard the milk-wet vanilla bean. Pound the cooked chestnuts thoroughly to a pulp, then rub them through a sieve into a bowl. Add the half ounce of butter, two tablespoons of the powdered sugar and the two tablespoons of Jamaica rum. Mix briskly with a wooden spoon for about two minutes.
Step 4
Spread the chestnut paste in clean shallow containers so it cools quickly. Refrigerate promptly once steaming stops, loosely covered until chilled to 4°C or below. Keep cumulative room-temperature exposure under two hours.
Step 5
Pour the two gills of cold UHT whipping cream into a clean, food-safe copper basin with an intact stainless-steel food-contact lining. Set it over clean external ice and whisk to a froth, keeping the cream at 4°C or below.
Step 6
Add the remaining two tablespoons of powdered sugar and six drops of pure vanilla extract to the cream. Beat for about two minutes more, until airy and able to hold its shape, keeping it cold.
Step 7
Lightly fold all the whipped cream into all the chilled chestnut paste with a spoon. Divide the complete mixture evenly among the six paper cases and smooth each surface with a knife blade into a dome.
Step 8
Put one piece of ready-to-eat candied chestnut on top of each case. Arrange the cases on a dish over a clean folded napkin and serve promptly. Keep the desserts refrigerated at 4°C or below if they must wait.
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