Recipe: Pearls of Mangosteen, Candied Chestnuts Mont Blanc

Candied chestnut parfait
Whisk the egg yolks in a water bath with the vanilla bean previously split and scraped, the rum heated with the agar agar and sugar to emulsify the mixture.
Add the chestnut puree then gently fold in the whipped cream. Using plastic wrap, shape into a cylinder, reserve in the cold to cut 4 identical sections.
Vanilla cream
Blanch the yolks with the sugar, pour the cream infused with vanilla, cook in the oven at 90°C (195°F) in rectangular molds.
Unmold after cooling.
Mont Blanc
Mix very gently the chestnut puree, the rum then the whipped cream. Fill a piping bag and reserve in the cold.
Jelly
Bring all elements to a simmer then pour onto a tray to set the whole. Cut into rectangles.
Harmoniously distribute the Mont-Blanc on the vanilla creams then place the candied chestnut slices.
Sprinkle with cocoa.
On either side place the parfait and the mangosteen pearls on the jelly.