In Le Trésor de la cuisine du bassin méditerranéen Prosper
Make a small cut in the outer skin of each chestnut. Cover with cold water, add the salt and oil and bring to the boil slowly. Simmer for 5 minutes. Remove from heat and, when cool enough to handle, peel the chestnuts carefully, removing the outer and inner skin.
Make caramel by dissolving
Heat the cream or milk with the vanilla pod, stirring to extract the flavour. Remove the pod and add the chestnuts. Cook together, stirring, for 5 minutes. Purée the mixture by sieving or processing with
Whisk the egg white until stiff and fold into the chestnut mixture. Turn into the mould and smooth level. Cover with a buttered paper cut to fit.
Cook in a bain-marie in a moderate oven (Mark 4, 180°C, 350°F) for 25–30 minutes until the gâteau is set. Remove from the oven and allow to cool in the bain-marie. Chill until ready to serve.
Run the blade of a knife around the gâteau and turn out on to a flat serving dish. Pour over the rum and serve, cut into wedges, with
© 1987 Geraldene Holt. All rights reserved.