Sig's Marone Chestnut and Chocolate Puree
Sig's Marone Chestnut and Chocolate Puree

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, sig's marone chestnut and chocolate puree. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Marone Chestnut and Chocolate Puree is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Sig's Marone Chestnut and Chocolate Puree is something that I have loved my whole life.

Large choice of pharmacy products from leading brands. Discover a large Choice of Pharmaceutical items at a Low Price with cocooncenter.co.uk ! 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.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
  1. Take puree
  2. Make ready 200 grams marones or other edible chestnuts
  3. Prepare 175 ml fresh milk
  4. Take 3 teaspoon brown rum
  5. Take 1 vanilla bean
  6. Take 1 tbsp brown sugar
  7. Make ready 150 ml whipping or single cream
  8. Get 50 grams best cooking milk chocolate
  9. Get honey, rum and juice drizzle sauce
  10. Make ready 4 tbsp runny honey of choice
  11. Take 1 tbsp brown rum
  12. Make ready 4 tbsp tropical fruit juice

Spoon half of the whipped cream onto the chestnut mound; it should reach about two-thirds. To make the chestnut purée, in a saucepan, gently heat the chestnuts, sugar, vanilla, brandy and cream. Take off the heat and blitz thoroughly. Take out a third of the purée and put into a separate container then leave both to cool in the fridge.

Steps to make Sig's Marone Chestnut and Chocolate Puree:
  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.

Take off the heat and blitz thoroughly. Take out a third of the purée and put into a separate container then leave both to cool in the fridge. For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey. To assemble, unroll the sponge so it's flat, removing the paper.

So that is going to wrap it up with this exceptional food sig's marone chestnut and chocolate puree recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!