Chestnut cream with persimmon sauce and chocolate

Procedure

To prepare the cream of chestnuts with the khaki and chocolate sauce. Engrave the chestnuts with a knife and boil them for 5 minutes in boiling water: drain and, While they're still hot, remove the outer Peel and inner skins. Unfortunately, peeling them still warm is the only way to be able to successfully remove the inner skin: If you prefer you can use pre-cooked chestnuts and vacuum boiling and skinning the wrong. When the chestnuts are clean put them into a saucepan with the milk, salt and boil over low heat for 30 minutes, until the chestnuts will not hold: mash with a potato masher and sieve until you have a smooth puree, then return the puree to the saucepan with the cream, sugar, rum and vanilla extract. Cook, stirring constantly, until you have a smooth, thick puree, Let it cool and let it rest in the refrigerator, covered with plastic wrap, for at least an hour.

For persimmon sauce remove the pulp by removing any seeds and crush with a fork. Then pass through a sieve and set aside.

For the composition of the dessert put the chestnut puree in a piping bag with a star tip and create a swirl of cream on each individual serving spoon, pour over the persimmon sauce and garnish with the ganache and dark chocolate flakes. With these doses can create individual portions 4, served to the plate, chestnut cream with persimmon sauce and chocolate. An easy, elegant dessert. Bon appétit!