Recipe: Chestnut Cream Charlotte

1 Make your vanilla custard sauce and let it cool.

2 In a thick saucepan, make a syrup with the 400 g (14 oz) of sugar cubes, half a lemon juice and 25 cl (1.1 cups) of water. Let cook for five minutes, add the rum, remove from heat and let cool.

3 Drain your can of chestnut puree, place it in a large bowl and add half of your cold syrup, stir with a whisk to mix the two well then incorporate half of the custard sauce, mix well and refrigerate.

4 In a tall charlotte mold (teflon or flexipan) on the bottom, prepare a small rosette with ladyfinger biscuits moistened with syrup cut at an angle (in a rosette pattern).

Then pour 3 centimeters of your chestnut cream and place your mold in the freezer for 10 minutes.

5 Meanwhile, cut the rounded ends of the ladyfinger biscuits so they are exactly the height of your mold then, using a brush, on your work surface, flat, moisten your ladyfinger biscuits with your syrup.

6 Take your mold out of the freezer then place the biscuits around it by pushing them into the barely set cream (this allows for beautiful decoration).

7 Take the rest of the biscuits and cut them into large pieces and soak with syrup.

8 Then, you put a layer of chestnut mixture, a layer of biscuits etc up to the top and you finish with a layer of biscuits.

You place in the freezer and