Chestnut Charlotte

Description

In Romanian: Sarlota de castane

Ingredients

• 4 lbs / 2 kg boiled, peeled, crushed, strained chestnuts
• 80 sugar cubes made into a thick syrup
• 1 cup rum
• 2 oz / 50 g butter
• ½ vanilla stick
• 7 oz / 200 g whipped cream

Procedures

1. Mix the chestnut cream with the sugar syrup to which you added 1 cup of rum and vanilla.
2. The syrup must be warm.
3. Add the butter and mix to homogenize.
4. Place the mixture on a plate moistened with rum.
5. Garnish with whipped cream and refrigerate.