Chestnut Cream with Vanilla

For the chestnut cream, boil the chestnuts in lightly salted water for about 25 minutes. Drain, wrap them in a tea towel and let them rest for 5 minutes. Peel the chestnuts and remove the bitter skins as well. Strain them through a sieve or a liquid separator.

Slit the vanilla pod lengthwise and scrape out the pulp. In a saucepan, heat 500 ml of water, the vanilla pulp and pod, sugar and lemon zest, stirring constantly until the sugar has completely dissolved. Remove the vanilla pod and lemon zest.

Now add the chestnut puree and bring to a boil, reduce heat slightly and continue stirring until the mixture has a creamy consistency (about 8 minutes).

Remove the pot from the heat and stir in the rum. Immediately pour the chestnut cream with vanilla into carefully cleaned twist-off jars and seal tightly.

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