Chestnut purée

Prepare a chestnut cream for dessert. You need 500g of natural chestnut-purée, half a liter of water, 100g sugar,100g butter, one glass of rum-liqueur and two teaspoons of vanilla sugar. Bring the the water and sugar mix to the boiling point, and blend the chestnut-purée into the mix with a steady beat. Add the rum, the softened butter, and finally the crème fraiche whipped with the vanilla sugar. Divide into individual bowls. Decorate with a candied cherry or a marron glacé. Serve cold.

Composition :	Chestnuts, water.
Cooperative :	Verfeuille learn more
Origin :	St Andéol de Clerguemont, Lozère (France)

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