Chestnut-espresso parfait with caramelized chestnuts and hot rum cherries

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 130 g Sugar
  • 300 ml Milk
  • 10 g Butter
  • 200 g vacuumed, cooked chestnuts
  • 4 Egg Yolk
  • 1 package Vanillin sugar
  • 2 TEASPOONS Espresso powder (instant)
  • 2 TEASPOONS Cocoa powder
  • 250 g Whipped cream
  • 1 glass (720 ml) Morello cherries
  • 15 g Cornstarch
  • 4 TABLESPOONS Rum
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Caramelise 30 g sugar and 1 tbsp water in a pot until golden brown. Heat the milk and add to the caramel with the butter. Bring to the boil, add chestnuts, cover and simmer over medium heat for 6-8 minutes.

  2. 2

    Stir from time to time. Puree the chestnuts with the stock, let it cool down.

  3. 3

    Place the egg yolks, 75 g sugar and vanillin sugar in a metal bowl, whisk over a warm water bath with the whisks of the hand mixer until thick and creamy. Remove from the bain-marie and beat the lukewarm chestnut puree into the egg mixture by the spoonful.

  4. 4

    Cut the cream in half. Stir under one half of espresso and cocoa powder. Chill both creams for about 15 minutes.

  5. 5

    Whip the cream until stiff. Fold about 100 g cream into the espresso cream and about 150 g cream into the chestnut cream. Layer the creams alternately by the spoonful in 6 cups (each approx. 180 ml)), pull through with a fork (marble).

  6. 6

    Cover cups with foil, let them freeze overnight.

  7. 7

    Drain the cherries and collect the juice. Bring juice and 25 g sugar to the boil. Mix starch and rum, stir into the boiling juice and simmer again for about 1 minute. Fold in the cherries. Place cups briefly in warm water and turn the ice out onto plates.

  8. 8

    Add some of the hot rum cherries. Add the rest of the cherries.

Nutrition Facts

KCAL
480 kcal
CARBS
60 g
FATS
22 g
PROTEINS
7 g