Chestnut Pudding with Almond Kernels and Rum Glaze


Rating: 5.00 / 5.00 (1 Votes)


Total time: 45 min

Servings: 8.0 (servings)

Ingredients:










For The Rumobers:





Instructions:

Separate eggs into yolks and clear. Whip egg whites with about 3 tbsp. granulated sugar until creamy.

Cream soft butter with vanilla sugar and a pinch of salt. Gradually beat the egg yolks into the butter. Fold in chestnut puree.

Melt chocolate over steam and stir into the mixture with a whisk. Fold in 1/3 of the beaten egg whites. Stir in some of the almond kernels, then fold in remaining beaten egg whites and almond kernels alternately.

Butter an ovenproof dish or possibly several small ramekins and sprinkle with granulated sugar. Pour the mixture into the mold (leave a little space around the edges). Bake in a water bath at 200 degrees oven temperature (takes 1/2 hour).

For the rum cream, whip the whipped cream with a dash of white rum and sugar until creamy.

Decorate pudding with chestnut puree and perhaps sprinkle lightly with cinnamon.

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