Maroni Cream with Rum Chocolate

For the maronic cream with rum chocolate, soak the gelatine in cold water. Bring milk with vanilla sugar and salt to a boil. Beat the yolks with the sugar until creamy. Pour milk into yolk mixture while stirring throughout and stir to a creamy consistency. Squeeze gelatin, dissolve in warm cream and refrigerate until set.

Whip the cream. Stir chestnut puree with rum until smooth, add 1 third of whipped cream and cream and mix thoroughly. Gently fold in remaining cream. Pour into glasses and refrigerate.

For the rum chocolate, bring water with vanilla sugar to a boil, add broken chocolate and rum and stir until smooth and creamy.

Serve the maronicream with rum chocolate and a dollop of whipped cream.

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