Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, sig's marone chestnut and chocolate puree. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sig's Marone Chestnut and Chocolate Puree is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Sig's Marone Chestnut and Chocolate Puree is something which I have loved my entire life. They are nice and they look wonderful.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sig's marone chestnut and chocolate puree using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sig's Marone Chestnut and Chocolate Puree:
- Get puree
- Make ready 200 grams marones or other edible chestnuts
- Take 175 ml fresh milk
- Prepare 3 teaspoon brown rum
- Make ready 1 vanilla bean
- Prepare 1 tbsp brown sugar
- Make ready 150 ml whipping or single cream
- Prepare 50 grams best cooking milk chocolate
- Make ready honey, rum and juice drizzle sauce
- Prepare 4 tbsp runny honey of choice
- Make ready 1 tbsp brown rum
- Make ready 4 tbsp tropical fruit juice
If you use fresh ones make sure that you cross cut them slightly after peeling from the hard brown outer casing and boil them for. Also refrigerate the remaining whipped cream. Beat the melted chocolate into the chestnut mixture and mix well, and then add the eggs yolks, beating until smooth. Gently fold the egg whites into the chocolate mixture using a spatula to mix well.
Instructions to make Sig's Marone Chestnut and Chocolate Puree:
- 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.
In the past we've promoted De Coppi Marone and this is an excellent variety but the Chiusa Pesio is (in our opinion) just that little bit better. There is a large chestnut tree in Sicily on the foothills of Mount Etna that we had learned about many years ago. Like with most fresh produce, there are many different varieties of chestnuts and each has its own distinctive characteristics. The four most-planted varieties are Red Spanish, Purton's Pride, De Coppi Marone and Bouche de. To sweeten the puree, put it in a bowl and beat in icing sugar (confectioner's sugar) until combined.
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