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. Last Updated: 07/27/2016

Chestnut Savarin with Rum and Vanilla Sauce

Pastry chef Wolfgang Wagenleitner of the Marriott Grand Hotel shares a recipe for a nutty mousse with a kick.

Chestnut Savarin:
300g chestnut puree
10g vanilla essence
120g powdered sugar
50g Captain Morgan dark rum
250g 35 percent cream
6 leaves gelatin

Vanilla Sauce:
120g milk
120g 35 percent cream
5 egg yolks
1 stick fresh vanilla
80g sugar
20g corn starch

2 oranges

Mix chestnut puree, vanilla, powdered sugar and rum.

Whip the cream.

Put gelatin leaves into cold water for 10 minutes, then melt in steam in a double boiler and mix with the chestnut, vanilla, sugar and rum.

Fill the mixture in to a savarin mold form and freeze for four hours.

To make the vanilla sauce, cook milk, cream and vanilla together.

Mix egg yolk, sugar and corn starch. Stir it into the milk mix and cook for one minute.

Allow to cool.

Peel two oranges and cut the segments out. Place segments in a glass.

Remove gelatin mixture from mould and place it with vanilla sauce in the glass.

Optional decorations:
Decorate the chestnut savarin with orange chips, chocolate stripes and caramelized chestnut. Place a vanilla stick in the vanilla sauce.

Makes five portions.