Candied Chestnut Parfait
1 Whisk the egg yolks with the vanilla pod (previously split and scraped), the rum heated with the agar-agar and sugar over a bain-marie to emulsify the mixture.
2 Add the chestnut puree, then gently fold in the whipped cream. Using plastic wrap, shape into a cylinder and chill to cut into 4 identical slices.
Vanilla Cream
3 Whisk the egg yolks with the sugar, pour in the cream infused with vanilla and bake in the oven at 195°F (90 °C) in rectangular molds.
4 Unmold after cooling.
Mont-Blanc
5 Very gently mix the chestnut puree, rum and whipped cream. Pipe into a pastry bag and chill.
Jelly
6 Bring all the ingredients to a simmer, then pour onto a tray to set. Cut into rectangles.
7 Arrange the mont-blanc evenly on the vanilla creams, then place the candied chestnut slices on top.
8 Dust with cocoa powder.
9 On either side, place the parfait and mangosteen pearls on the jelly.
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