Sig's Marone Chestnut and Chocolate Puree. Great recipe for Sig's Marone Chestnut and Chocolate Puree. 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.
As they cook make the salad…. Instructions to make Peanut Snack: Heat wok. Add cooking oil together with peanut and garlic. You can cook Sig's Marone Chestnut and Chocolate Puree using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Sig's Marone Chestnut and Chocolate Puree
- It’s of puree.
- You need of marones or other edible chestnuts.
- You need of fresh milk.
- It’s of teaspoon brown rum.
- It’s of vanilla bean.
- It’s of brown sugar.
- Prepare of whipping or single cream.
- You need of best cooking milk chocolate.
- Prepare of honey, rum and juice drizzle sauce.
- You need of runny honey of choice.
- Prepare of brown rum.
- Prepare of tropical fruit juice.
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Sig's Marone Chestnut and Chocolate Puree step by step
- 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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