Chestnut Cream Fondant by Laurent Mariotte

Ingredients

6 servings

• 500 g canned chestnut spread
• 3 eggs
• 60 g butter + 5 g for the mold
• 1 jar of amarena cherries
• 2 dl heavy cream
• 2 tablespoons sugar
• 1 tablespoon dark rum (optional)

Steps

1. 1

   Preheat the oven to 180°C.

2. 2

   Melt the butter. In a bowl, mix the chestnut cream and the eggs. Add the lukewarm butter and mix again. Pour in the rum and place in a buttered mold.

3. 3

   Bake for 30 minutes: the tip of a knife inserted should come out dry. Let the fondant cool.

4. 4

   Place the cream in the freezer for 10 minutes before making the whipped cream. In a very cold bowl, mix the cream and sugar. Beat with an electric mixer. As soon as the cream forms a peak on the end of the whisk, you can stop whipping. Cover the fondant with whipped cream and place a few amarena cherries coated in syrup on top.