Pureed Chestnut With Whipped Cream
|Cold water||2 Cup (32 tbs) (adjust quantity as needed)|
|Milk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
1. With the point of a sharp knife, score the flat sides of the chestnuts with an "X." Place in pot, cover with cold water, bring to boiling, and simmer for 30 minutes. Drain and peel while still warm, removing only a few from the water at a time.
2. Combine milk, sugar, salt, and vanilla, and scald. Drop peeled chestnuts into the milk. Simmer, uncovered, over very low heat until tender but not mushy, about 15 to 20 minutes. Drain, reserving the milk for custard or other puddings.
3. Mash the chestnuts finely with a fork and stir in 1 tablespoon rum. Press the mixture through a colander or sieve with coarse holes (or press through a potato ricer) directly onto a seiving plate. Allow mixture to fall freely into a cone-shaped mound. Do not try to shape in any way, the chestnuts must remain loose and fluffy.
4. Beat the heavy cream until it forms soft peaks, then stir in the remaining 1 tablespoon rum and powdered sugar. Lightly spoon mixture over the chestnut mound, letting it stream casually down the sides. Best served immediately, but may be refrigerated for no more than 1 hour.