Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare 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 unique. This is gonna smell and look delicious.
Sig's Marone Chestnut and Chocolate Puree is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Sig's Marone Chestnut and Chocolate Puree is something that I have loved my whole life.
Jim gets some trigger time behind SIG's new LMG and watches a full demo of the weapon's features. I either bought the chestnut puree at the supermarket or gourmet deli. They set perfectly and tasted beautiful!
To begin with this particular recipe, we must 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 cook that.
The ingredients needed to make Sig's Marone Chestnut and Chocolate Puree:
- Take puree
- Take 200 grams marones or other edible chestnuts
- Take 175 ml fresh milk
- Get 3 teaspoon brown rum
- Take 1 vanilla bean
- Prepare 1 tbsp brown sugar
- Get 150 ml whipping or single cream
- Get 50 grams best cooking milk chocolate
- Make ready honey, rum and juice drizzle sauce
- Get 4 tbsp runny honey of choice
- Make ready 1 tbsp brown rum
- Prepare 4 tbsp tropical fruit juice
Candied chestnuts are their luxurious French-born cousins, served on special occasions as an indulgent treat. Famously made at the Berthillon Glacier in Paris, they usually sell out this dreamy concoction within hours. chestnuts puree. The top countries of suppliers are Russian Federation, China, and India, from which the percentage of chestnuts puree. Chestnut Purée is made with our best chestnuts, slowly roasted and then blended until smooth.
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.
This is a rich puree that is versatile and very easy to use. It can be used in everything from stuffings, soups and sauces to baking and desserts. Chocolate, chestnut and rosemary, by the way, is a match made in heaven. Pour the chestnut purée into a large bowl, lightly beat the egg yolks with a fork in a separate bowl, then stir into the purée. Add the ground almonds and cocoa, and stir until well combined.
So that is going to wrap this up for this special food sig's marone chestnut and chocolate puree recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
