Chestnut pudding

Ingredients for 4 servings:

• 1 kg chestnuts (sweet chestnuts)
• 150 ml milk, fresh whole milk (3.8% fat)
• 250 g sugar
• 1 vanilla pod(s)
• 40 g cocoa powder
• 40 ml brown rum (54%)
• 300 ml cream, fresh
• 2 tsp vanilla sugar
• 4 tbsp chocolate, shaved white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Boil the chestnuts in a little water for about 50 minutes and peel them while still hot (also remove the thin inner skin). In the meantime, combine the milk with the scraped vanilla seeds, the scraped pod, the sugar and the cocoa powder and bring to a boil. Remove from the heat, remove the vanilla pod and add the rum. Press the chestnuts through a potato ricer, mix the chestnut puree and the milk mixture. Divide the mixture among 4 dessert plates and slowly press it through the potato ricer again. This should form a tower like spaghetti ice cream. Whip the cream with the vanilla sugar until stiff and dot it around the chestnut pudding. Sprinkle a tablespoon of shaved white chocolate on each serving.